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This is a simple vamp on a tried-and-true Italian staple that was marginally cribbed from Jamie Oliver, but then expanded on a couple of levels. On top of that, being in the Pacific NW, the seafood here is plentiful, fresh and so, so good. So it only made sense to add it to this already tasty recipe.

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You’ll need 1/3 to 1/2 lb fresh shrimp (peeled and deveined), 1/3 to 1/2 lb bay scallops (cut in half), x3 strips bacon (cut into small pieces), x2 garlic cloves (crushed and coarsely chopped), 1/4 cup heavy cream, 1/4 cup shredded parmesan, x1 egg, juice of 1/2 lemon, spaghettiolive oil, salt and pepper.

First, add a little salt and lemon juice into several quarts of water and set on high heat to boil. Once the water is on the boil add enough spaghetti to serve your needs – about 1/3 – 1/2 package for 2-4 people. Let this boil, stirring to separate pasta from each other, for 1 minute less than the package stipulates.

Meanwhile, in a small bowl, whisk together the cream, egg, parmesan and a pinch of salt & pepper. Set aside.

Heat a skillet and add bacon and garlic over medium heat. Toss/stir well and cook for 3-5 mins until bacon is just starting to crisp, bacon grease if covering the bottom of the skillet and the garlic is fragrant. Add the shrimp and scallops to this, still over medium heat, and continue to toss/stir well until shrimp and scallops are completely opaque and bacon is brown and crispy.

Turn the heat down to low. Drain pasta and add pasta to the bacon/seafood skillet over med/low heat. Toss well to coat the pasta and let cook only for about 2-3 mins, max.

Transfer pasta, bacon and seafood mixture to a ceramic large bowl and immediately add the cream/cheese/egg mixture and toss well (while still warm but not too hot). The cream/cheese/egg mixture should tighten and solidify – serve in separate bowls with crusty bread.

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