Brian's Seafood and Red Pepper Pasta

1/2 pound shrimp
1/2 pound bay scallops
2 T. olive oil
2 T. butter
1 red bell pepper, sliced in thin strips
1/2 pound Portabella mushrooms, sliced in thin strips
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
4 cloves garlic, minced
1 tsp. cayenne pepper
1 bottle of clam juice (or create a shrimp broth from the shells from the shrimp)
1 pound fettucine
Lemon wedges for serving

Saute the shrimp and scallops in the olive oil and butter until just about cooked; they will heat in the sauce later and you don't want to overcook them or they get tough. Remove from the pan and set aside. Add the pepper, mushrooms, and herbs and spices to the pan, add a little more olive oil and butter if necessary, and cook briefly. The peppers should still be crisp when the dish is served. Add the clam juice shrimp broth to create a sauce. When ready to serve the dish, get the sauce good and hot, add the seafood and serve immediately over hot cooked fettucine with lemon wedges.

Best served in wide soup bowls so that the fettucine can soak up the clam juice.