Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   3      small         zucchini -- cut into thin
   1      medium        red bell pepper -- slivered
   1      medium        green bell pepper -- slivered
   6      ounces        bay shrimp
   1      bottle        clam juice -- (8 oz.)
   1      package       fresh angel -- hair pasta, cooked
                        -- a (9 oz.)
     1/4  teaspoon      salt
   2      tablespoons   finely chopped parsley
     1/3  cup           heavy cream
   1      medium        yellow bell pepper -- slivered
     1/2  pound         bay scallops
   1      small         red onion -- thinly sliced
     1/8  teaspoon      cayenne

Preparation:

In a 10- or 12-inch skillet, heat oil over medium heat. Add zucchini, peppers and onion. Stir to coat with oil. Cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes. Add parsley, clam juice, cream and scallops. Cook, stirring occasionally, until scallops are just opaque, about 3 minutes. Add shrimp and heat through, 1 minute. Season with salt and cayenne. Spoon sauce over hot cooked pasta.