Angel Hair With Bay Scallops, Shrimp and Arugula

If you want to be fancy, call this "Capelli d'Angelo con Capesante, Gamberi e Rucola" From the Barilla website.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup extra virgin olive oil
• 2  garlic cloves, minced
• 1  teaspoon lemon zest
• 1⁄2 cup white wine
• 1  cup  vegetable stock or 1  cup  fish stock
• 1⁄2 lb bay scallop
• 1⁄2 lb shrimp
• 1⁄3 cup sun-dried tomato
• 1 (2 -4 ounce) package arugula, stems removed and chopped
• 1⁄2 cup parmigiano, grated
•  to taste salt
•  to taste fresh ground black pepper
• 16  ounces angel hair pasta

Directions

1. HEAT olive oil in a large skillet. Add garlic; sauté until golden.
2. ADD wine and stock. Simmer until half evaporates.
3. ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
4. STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
5. COOK pasta according to package directions. Drain.
6. ADD pasta to sauce; mix well. Add cheese and mix again.