Instructions: In a large saute pan combine the wine, garlic and herbs. Bring to a simmer. Add the cognac and butter and continue to simmer until the sauce is reduced by half.

Add the shrimp and scallops to the sauce. Stir well and cook for 2 - 4 minutes until the shrimp and cooked through.

Meanwhile cook the pasta according to package directions.

Arrange shrimp and scallops over pasta on each plate and spoon sauce over each. Sprinkle with Parmesan Cheese.

NOTES : I made this for dinner tonight and it was Molto Bene!! Ive been speaking Italian ever since eating it(VBG) Im not sure where I got the recipe, maybe here, but now its tried and true. I was worried about it being to booze-y, but the alcohol boiled off in the reduction of the sauce, so all that was left was a lovely flavored broth. I served it in bowls with crunchy rolls (great for mopping up that broth). I also added a large lobster tail.

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