| 1 box | PLUS® Angel Hair |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1 teaspoon | lemon zest |
| 1/2 cup | white wine |
| 1 cup | stock (vegetable or fish) |
| 1/2 pound | bay scallops |
| 1/2 pound | shrimp |
| 1/3 cup | sun-dried tomatoes |
| 1 package (2-4 ounces) | arugula, stems removed and chopped |
| 1/2 cup | Parmigiano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again.