1/2 lb. scallops
1 lb. cleaned shrimp
18 little neck clams
6 lobster tails
1/4 c. olive oil
1/4 c. butter
3 cloves chopped garlic
1/4 c. parsley
1 tsp. black pepper

Heat oil, butter, garlic, parsley and pepper in a frying pan. Add little necks and cover for 10 minutes. Add scallops, lobster and shrimp; fry until shrimp turns pink. Add to cooked marinara sauce and serve immediately. Serve over a pound and a half of spaghetti or linguini. Serves 6-8.