Some time ago, looking for a certain recipe (which I will share at some point as it’s easy and freaking amazing), I found this little blog; and in the bunch, this one, the “decadent”, as the blogger puts it, “Rigatoni alla Giovanni”; it’s sure an incredibly yummy dish, perfect for certain occasions.
The sauce: in a non-stick pot, run a couple thinly sliced garlic cloves (he says diced) until blonde. The recipe suggests you do that in olive oil, while I have tested that, since you’re going to render diced smoked bacon as the next step anyway, you can simply do the bacon and use its fat for the garlic. Your choice.
When done, pour light cream (heavy cream is also considered an alternative - what I had to use was vegetable cream instead - I hate it, but once in a blue moon I guess it won’t make me drop dead; I’m not too sure about his quantities, my version only had about 200 ml of cream, and that was more than enough for I guess about 5?) and start adding tomato paste until you’re happy with the result. He aims for a pink color, claiming the flavor won’t be affected, but I’m not sure I agree. Of course add salt and pepper. Finally, peas - a handful or two of frozen peas quickly steamed in the microwave did the trick for me, contributing the right touch of sweetness.
Like the blogger suggests, the sauce was prepared a day in advance, and since I worked with frozen material, the scallops were left them to thaw in the fridge - while the shrimps went under running water, so I could clean them in advance (deshelled but still in need of cleaning); then back in the fridge, wrapped in paper.
Now the tricky part: you will have to time things so the pasta and the shellfish are ready at about the same time - the latter will become to dry if you let it stand for too long.
The recipe makes a point that the scallops and shrimps will have to be thoroughly patted dry, to avoid from just getting steamed. Since the shellfish is rich in water - I’m not really positive how much of difference you can do by simply patting them. (I did it anyway, but the shrimps stayed wrapped in the fridge for longer, and I don’t think I’ve spotted much of a difference, if any)
What’s really imporant, IMO, is to make sure the skillet/fry pan you’re going to use is large and hot enough, so it doesn’t coold down too much - for that, I used high heat and left it going for a good while - having no trouble getting the crispy outside - however, I also had to drop the heat quickly and cover, to ensure everything was well cooked. If you use large stuff as recommended (I had to make do with small ones), I would imagine it will be even more necessary.
Make sure the pasta is well drained, pour the sauce on top and garnish with the shellfish. An alternate version can be made with chicken breast, as suggested in the comments.