Thank You: Thanks and here is one for you!

Linda that looks so good. Here is one that I posted on TKL a long time ago. It is from one of our favorite restraurants here. I make it whenever I can.(My husband once requested it for Christmas Eve Dinner). I made some notes at the bottom, and I got it from the Miami Herald.

Q. Could

M. K.,

A. Shells, a restaurant chain, wouldn't part with that recipe but did agree to
share one for seafood pasta. It could be made with shrimp alone.

ENTREE

Shells Seafood Pasta
1 pound linguine

2 tablespoons butter

Salt

1/2 cup olive oil

1/2 cup dry white cooking wine

8 cloves finely chopped fresh garlic

2 dashes soy sauce

Pepper

2 cups heavy cream
4 ounces mussel meat

6 ounces chopped clams, cooked and drained

10 ounces raw scallops

12 ounces peeled raw shrimp

Cook linguini in salted water with butter until al dente; drain and set aside.

Combine the olive oil, wine, garlic, soy sauce, salt and pepper to taste and heavy
cream in a large saucepan and bring to a boil over medium heat. Add the seafood
mix and the cooked linguini. Stir gently and cook over medium heat until seafood is
cooked through (the shrimp will be pink and the scallops white) and sauce has a
creamy consistency, about 10 minutes. Serve immediately. Makes 4 servings.
Write to Cook's Corner, c/o Food & Fitness, The Herald, 1 Herald Plaza,

Miami, Fla. 33132.
NOTES:
I use only shrimp. I usually only use 8 ounces of linguine so there is more sauce. AND don't worry if it looks a little thin when done, it will thicken up. Also I cook it only until the shrimp is done and it is a little reduced, not the 10 minutes called for.