Susan's Vegas Pasta! (Vegas Baby, Vegas!)

Yes, silly name! I ate at a little Italian restaurant in the Bellagio Hotel on one of my MANY trips to Vegas. It was love at first bite! I begged and begged the waiter to get me the recipe. He even brought the chef out. The chef wrote down the ingredients on a napkin but would not give me amounts nor preparation instructions. I tweaked and tweaked and this is what I came up with. Funny thing is...I went back to that little restaurant after I came up with this version - ordered theirs again - and mine blew it out of the water! Hope you enjoy as well. It's delicious!

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 1⁄4 cup half-and-half
• 1⁄4 cup heavy whipping cream (I use all half and half to save on fat)
• 2 (6 ounce) cans tomato sauce
• 1⁄2 cup dry red wine
• 8  garlic cloves, minced, divided
• 2  small shallots, minced
• 1⁄2 teaspoon crushed red pepper flakes (I use more)
• 3⁄4 lb scallops (small scallops)
• 1⁄4 cup extra virgin olive oil
•  salt
•  pepper
• 1  lb spaghetti

Directions

1. Cook pasta according to directions and drain.
2. SAUCE - In a small saucepan, add 1/8 cup extra virgin olive oil and saute 5 cloves garlic, shallots and crushed red pepper until lightly golden and fragrant.
3. Add in tomato sauce and wine. Simmer until flavors blend.
4. Add in half and half and heavy whipping cream and heat through.
5. SEAFOOD - Meanwhile, in a small saute' pan, add 1/8 cup extra virgin olive oil over medium high heat and add in the garlic until golden and fragrant.
6. Add the scallops and saute' until done (about 5 minutes).
7. Season with salt and pepper.
8. Mix seafood and sauce together and toss with pasta.
9. Serve hot with fresh parmesan cheese!