| | Directions | | Heat the olive oil in a large skillet over medium heat. Add the garlic and vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes. Meanwhile, cook the spaghetti in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 2 tablespoons minced garlic |
| - | | 1/2 cup vodka |
| - | | 1 can crushed tomatoes (14 ounce can) |
| - | | 1/2 cup heavy cream |
| - | | 1/2 teaspoon red pepper flakes, or to taste |
| - | | salt and pepper to taste |
| - | | 1/2 pound bay scallops |
| - | | 1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds |
| - | | 1 pound spaghetti |
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