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Seafood Linguini

Ingredients
3 tablespoons olive oil
2 finely chopped shallots
6 garlic cloves, minced
1 tablespoon all purpose flour
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
¼ cup dry white wine
1 cup half and half or whole milk
8 ounces uncooked shrimp, peeled, deveined
8 ounces bay scallops
3 tablespoons chopped fresh parsley
½ cup parmigiano reggiano
12 ounces linguine, freshly cooked
Salt and pepper to taste
Directions
Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes. Stir in flour, coriander, and cayenne pepper and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley and parmigiano. Season to taste with salt and pepper. Pour over linguine and serve.
Serves 4
Based on a recipe from Bon Appétit, April 1991