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1
Preheat oven to 350 degrees.
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2
Cook pasta for just over half the cooking time (it should still be a little firm.)
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3
Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat.
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4
Brown the scallops just until they get great color on the outside, about 45 seconds to a minute per side.
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5
Remove to a plate and set aside.
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6
Add another tablespoon of both olive oil and butter to the skillet.
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7
When hot, throw in shrimp and brown them, too.
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8
(Dont completely cook scallops or shrimp.)
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9
Remove to a plate and set aside.
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10
Add a small splash of oil to the pan.
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11
Cook the garlic for 30 seconds, then pour in the wine.
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12
Let it bubble up and reduce for a minute or two, then pour in the tomatoes (including juice.)
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13
Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.
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14
Tear off two large sheets of heavy duty aluminum foil.
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15
Overlap them on an ovenproof platter (make the overlap about 6 inches or so) with some depth or in a baking sheet.
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16
Use your hands to press the foil flat against the platter.
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17
Pour the pasta onto the platter, then pour all the sauce over the pasta (juice and all).
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18
Next, pour on the seafood, making sure to add all the juices that may have dripped on the plate.
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19
Gather up the two ends of the foil and roll them down so that theyre tightly sealeddo the same with the shorter sides.
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20
Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all had a chance to meet and fall in love.
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21
To serve, open the foil and drizzle a little warm cream all over the top.
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22
Throw on basil at the end and serve.
