Instructions: Bring large pan of water to boil for the pasta. Add plenty of salt.

Set the oven to 450F. Have on hand a 12" baking dish.

In a skillet, heat the oil and cook the garlic for 1 minute. Add the shrimp, scallops, salt, and pepper. Cook, stirring constantly, for 1 minute. With a slotted spoon, remove them from pan. Set pan aside.

Add the angel hair to the boiling water. Cook, stirring constantly , for 2 minutes or until the angel hair has separated but is not cooked through. Dip a glass measuring cup into the water and remove 1 1/2 c of the liquid. Set the liquid aside. Drain the angel hair (Betsys note: rinse the pasta well) and return it to pan. Sprinkle with enough olive oil to coat it all over.

Add 1/3 of the pasta to the baking dish, then add half the goat cheese, Parmesan, scallops, shrimp, and pepper. Continue making layers, ending with pasta. Pour the pasta cooking liquid into the skillet in which the shellfish was cooked. Bring it to a boil and let it bubble steadily for 2 minutes. Pour liquid over the pasta.

Cut a piece of parchment paper that is the same size as the baking dish. Rub oil onto one side. Press the parchment directly onto the pasta, oiled side down. Transfer the dish to the hot oven.

Bake the pasta for 10 minutes or until it is tender. Sprinkle the pasta with parsley and serve at once.

Betsys notes: Original recipe called for only 1/2 lb shrimp, but I used a full pound since we love shrimp. The recipe was so large it easily feeds six and the nutritional analysis is based on that. It might feed more, or less, depending on the appetites. I also would rinse the pasta well - other wise you have to use a good amount of olive oil to coat it and be able to separate it.

I did cook a few times, and we just about O.D.ed on seafood. Heres one recipe that I made and loved. See my notes about servings. It made a huge amount.

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