2 1/2 cups white wine

3 tablespoons garlic -- minced

1/4 cup fresh tarragon or parsley or rosemary -- minced

2 tablespoons cognac

1 tablespoon butter, unsalted

3/4 pound shrimp -- peeled and uncooked

3/4 pound scallops -- cleaned

8 ounces angel hair pasta

In a large saute pan combine the wine, garlic and herbs. Bring to a simmer. Add the cognac and butter and continue to simmer until the sauce is reduced by half.

Add the shrimp and scallops to the sauce. Stir well and cook for 2 - 4 minutes until the shrimp and cooked through.

Meanwhile cook the pasta according to package directions.

Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.