Scallop and Shrimp Fettuccine

(Adapted from March 2010 Family Circle Magazine)

2  tablespoons olive oil

3/4  pound scallops

3/4  pound large shrimp, shelled and deveined

1/2  teaspoon salt

1/8  teaspoon black pepper

2  cups fat-free half-and-half

1  tablespoon cornstarch

1  can (6.5 ounces) chopped clams, undrained

1/2  cup plus 6 tablespoons shredded Swiss&Gruyere cheese blend

2  tablespoons chopped fresh tarragon

1/8  teaspoon cayenne pepper

1  box (12 ounces) spinach fettuccine, cooked following package directions

1. Heat oven to 350 degrees F. Coat a 3-1/2-quart oval dish with nonstick cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, shrimp, 1/4 teaspoon of the salt and the pepper. Cook for 2 minutes per side. Remove to a plate.

3. Blend half-and-half and cornstarch. Bring to a simmer in the skillet. Simmer 1 minute. Take off heat and stir in clams and the juices, 1/2 cup of the cheese, the tarragon, cayenne and remaining 1/4 teaspoon salt. Add cooked shellfish and toss with fettuccine.

4. Spoon into prepared dish. Sprinkle with remaining 6 tablespoons cheese. Bake at 350 degrees F for 20 minutes.