Sea and Mountain Fettuccini

Creamy tomato sauce laced with brandy and packed with fresh seafood is luscious atop fettuccini.

1 box (12 oz) fettuccini
2 cloves shallots, chopped
4 oz shitake or button mushroom, sliced
2 Tbsp olive oil
1 can (28 0z) whole tomatoes, drained
1½ cups half-and-half cream
2 Tbsp brandy
1 Tbsp chopped parsley
1 tsp dried basil
½ tsp salt
½ tsp pepper
8 jumbo shrimps, peeled and deveined
8 oz sea scallops
½ cup grated Parmesan cheese

Cook fettuccini according to package directions.

Meanwhile, saute shallots and mushrooms in oil for 1 minute. Add tomatoes, half-and-half cream, brandy, parsley, basil, salt and pepper. Over medium-high heat, bring to boil. Boil 3 minutes, stirring to break up tomatoes.

Add shrimp and scallops. Continue to boil 3 minutes or until shrimp are pink and scallops are opaque. Stir in cheese.

Drain pasta, place on large serving platter. Pour tomato mixture on top of fettuccini.
Makes 6 servings.

Ready to serve in 25 minutes.