Fusilli With Seafood

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb large shrimp
• 1 lb sea scallops
• olive oil
• 1 clove garlic, thinly sliced
• 2 chicken bouillon cubes
• 1 1/2 teaspoons dried chervil
• 1 1/2 teaspoons dried thyme
• 1 (16 ounce) package fusilli
• 1/2 lb mushroom, sliced
• 1 (8 ounce) bottle clam juice
• 2 bunches watercress
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
• 2 cook garlic until golden.
• 3 with slotted spoon discard garlic add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
• 4 stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet prepare fusilli according to label instructions in skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
• 5 add clam juice, increase heat until mixture boils.
• 6 reduce heat to medium and add watercress and butter stirring until watercress wilts return shrimp and scallops to skillet and mix.
• 7 to serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.