SEAFOOD LINGUINI

3 tablespoon olive oil
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 teaspoon ground coriander
3 tablespoons dry white wine
1 cup heavy whipping cream
12 ounce can baby clams, drained
12 ounces shrimp, uncooked and peeled
12 ounces large sea scallops, or you may substitute with 12 ounces of the smaller bay scallops
3/4 pound mussels (optional)
3 tablespoons chopped fresh parsley
12 ounces linguini, freshly cooked

Heat the olive oil in a large heavy skillet.

Over a medium high heat, add onion, and garlic and saute until onion is golden brown, about 5 to 6 minutes. Stir in flour and coriander and cook for 1 minute.

Add wine and cream and bring to a boil, stirring constantly. Add shrimp, and scallops, stirring occasionally, until seafood is cooked, about 5 to 7 minutes.

Lower heat to medium setting, and gently stir in clams. Add parsley. Season to taste with salt and pepper.

Pour over the cooked warm linguini. Garnish top with 3/4 pound steamed mussels (kept in shell)

Serves 6
Source: Octobre Twaddle; Sitka, Alaska