I Loved, I Lost, I Made Spaghetti

I recently flew to NY for a wedding (see pictures below of the newlywed rockstar/actor duo, Ryan and Virginia.)
The wedding was beautiful and went off without a hitch. But truth be told, I'm a nervous flyer. Few things can calm me down during flight turbulence like a good book. Luckily, I picked up this delightful ditty in the airport. Guilia Melucci verbalizes the dating woes every girl feels . . . and she pairs it with pasta. The woman loves to cook, and she can't help but share her loving recipes as she shares her heartbreak. I Loved, I Lost, I Made Spaghetti is hilarious and delicious. I have about 25 recipes starred that I can't wait to make. First on the list is this Linguine with Friendly Little Fish.
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Linguine with Friendly Little Fish from I Loved, I Lost, I Made Spaghetti by Guilia Melucci 2 tablespoons olive oil, plus extra for taste 1 clove garlic, minced Pinch hot red pepper flakes 1/2 pound shrimp (buy them already cleaned, if available, and remove tails) 1/2 pound sea scallops, sea or bay (if sea, cut into quarters) 1/2 cup dry white wine 1 pound linguine 1/2 cup chopped parsley This is a quick and easy sauce that can be made while the pasta is cooking; you don't want to cook the fish too long or it will dry out. In a medium saute pan, heat the olive oil and then add the garlic and red pepper. Saute for 2 to 3 minutes until golden, then add the fish and white wine. Cook until shrimp are pink and scallops are solid white. Meanwhile, cook linguine. Drain well and add to the fish, stirring gently. Add a splash of olive oil and the chopped parsley, then divide into warmed bowls. You do not searve fish pasta with cheese.