Spaghetti with spicy seafood

Ingredients:

• 1/4 cup extra-virgin olive oil + extra for drizzling
• 450 g medium shrimp, peeled and deveined
• 220 g small sea scallops
• 340 g thin spaghetti
• 4 cloves garlic, thinly sliced
• 0.5 cups dry white wine
• 1 can (425 g) canned diced tomatoes
• 1/4 - 0.5 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 0.5 cup torn fresh basil leaves
• Zest of 1 lemon, finely grated

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook until browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper and add to the skillet. Cook, without stirring, until browned on the bottom, about 2 minutes. Stir quickly and cook for 1 minute, then transfer to the plate with the shrimp.
3. Add the spaghetti to the boiling water and cook according to package directions until al dente. Remove 0.5 cups of water and drain the pasta in a colander.
4. While the spaghetti is cooking, reduce the heat to medium, add the garlic to the skillet, and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring and scraping up any browned bits, until the wine has reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes, and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the pasta, shrimp, scallops, and the reserved pasta water and toss to combine. Continue cooking until the sauce coats the spaghetti and the seafood is heated through, about 2 minutes.
5. Turn off the heat, add the parsley and basil, and divide among bowls. Sprinkle with lemon zest, drizzle with olive oil, if desired, and serve.