BUCATINI WITH CLAMS AND SCALLOPS

Bucatini with Clams and Scallops image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

Kosher salt
12 ounces bucatini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1/4 to 1/2 teaspoon red pepper flakes
1 10-ounce can whole shelled baby clams, drained (juice reserved)
8 ounces bay scallops, thawed if frozen
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams