whooooaaaa there, tiger.
you'll "have a night to remember" if you act gracefully, not too eager in any way. trust me.
the italian seafood dinner i was talking about is seafood marinara with angel hair pasta, aka capellini. yeah, you can make this with a ton o' garlic, or with none, but imo it needs some. and if both of you are eating it, that cancels out the bad breath factor to a degree. just be sure to cook the garlic a bit so it's not stinky.
this dish can mostly be prepped before hand, so when you get home all you have is a few minutes to cook.
before you go to pick her up, make a quick marinara sauce by frying a half of a minced sweet onion and several minced garlic cloves in evoo, add some minced anchovy and stir until it melts in , and dump in a large can of crushed tomatoes into a deep saute pan.
splurge on a good can of san marzano tomatoes as it makes or breaks the dish.. cento brand in my favourite at about $3 per can.
stir in a pinch or two of dried oregano, then simmer the sauce on low for about a half hour or so, stirring frequently until it thickens up. when it's thick, cover and set aside.
also before you go, peel and devein a half pound of jumbo shrimp, and scrub/rinse a dozen little neck clams. cover the shrimp and clams and put them into the fridge with a dozen large (or a half pound of bay) scallops.
for the rest of the stuff you'll need in place to cook later, also known as "mise en place", rinse and tear up a big handful of fresh basil leaves, and chop up a smaller amount of fresh parsley. (parsley acts to help kill bad breath, btw). also, have a small can of tomato paste ready if you should need it later.
when you get home, all you'll need to do is make the pasta and finish cooking the shellfish in the sauce.
after you've gotten her comfortable, start a pot of salted water right away for the capellini, which cooks the fastest of all pastas and doesn't feel "heavy". when the water is boiling, add the capellini and set a timer for 5 minutes. you also don't want to overcook the pasta so it's mushy.
while the water is starting to heat up, get the sauce simmering again, then toss in all of the shellfish and most of the torn basil and chopped parsley, reserving some for the end. stir to incorporate the sauce and shellfish.
cover tightly and let it simmer for about 4 or 5 minutes. peek to see when the clams have opened and the shrimp and scallops are opaque throughout, stirring again. it shouldn't take very long, in fact, the longer you cook it, the tougher and less flavourful it'll get.
the shellfish will add some liquid to the sauce as it cooks so you might need to cook this uncovered depending on how thick you got the sauce to start. if it's way too thin, stir in a heaping tbsp of the tomato paste and leave it uncovered to help it thicken back up.
if you've timed this right, the shellfish and the pasta will be ready at the same time. lots of double entendre there, lol.
drain and plate the pasta, and ladel the shellfish and sauce into the middle. sprinkle with the reserved basil and parsley.
serve with bread and a dipping bowl of evoo, salt, and freshly cracked pepper. it looks more sophisticated than butter. but only use good evoo.
hth, and good luck.