Recipe for Shrimp and Scallops with Cracked Black Pepper and Pasta

Instructions: Seafood Alternatives: rock shrimp, crawfish tails Rinse the shrimp, then peel and devein them, reserving their shells. Rinse the scallops and refrigerate them with the shrimp until ready to use.

In a medium saucepan, heat half of the olive oil over medium heat. Add the shallot and garlic and cook until softened, 1 to 2 minutes. Add the shrimp shells and cook, stirring, until they turn pink, about 30 seconds. Add the water, wine, parsley sprig, bay leaf and salt. Bring just to a boil, then reduce the heat to low and simmer for 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook until just tender, 5 to 7 minutes. Drain the pasta well, then pour it into a large bowl. If desired, toss with a teaspoon of olive oil to prevent sticking.

Strain the shrimp stock through a fine sieve, pressing gently on the shells with the back of a spoon to remove as much liquid as possible. Measure the liquid; there should be about 1/2 cup. (If there is too much, return it to the pan and reduce further. If there is too little, return it to the pan, add more wine, then reduce to 1/2 cup.)

In a medium skillet, heat the remaining olive oil over medium-high heat. Pat-dry the shrimp and scallops, add them to the hot skillet and cook, stirring often, until just opaque through, 2 to 3 minutes. If the shellfish release more than a couple teaspoons of liquid, drain it off.

Reduce the heat to low, stir in the stock and minced parsley and immediately pour the mixture over the pasta. Sprinkle the cracked pepper and brandy over (if using), toss well and serve right away.

This recipe yields 4 servings.

Comments: You can extract every ounce of flavor from the shrimp by simmering the shells in a little wine and water for an easy, luscious sauce. The cracked black peppercorns complete the dish with their snappy heat.