Instructions: Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and saute until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl.

Add garlic to same skillet; saute 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes.

Add penne, seafood, remaining basil and toss. Season with salt and pepper.

This recipe yields 4 servings.

Comments: If youre feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

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