Instructions: In large skillet, melt the butter with olive oil over moderately high heat.

Add garlic and shallots and cook until softened but not burned, about 3 minutes. Add the tomatoes, wine, peppercorns, salt and pepper. Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes. Add the shrimp and scallops. Reduce the heat to moderately low and simmer until the seafood is firm and opaque, about 15 minutes. Stir in the cream; add the capers and increase to high heat. Bring to a boil; remove from heat and keep warm. Meanwhile, in large pot of boiling, salted water, cook spaghettini according to package directions. Drain and turn into serving bowl. Add the sauce; toss gently. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.