1 lb. linguine
1 oz. butter
Salt

SEAFOOD:

4 oz. mussel meat
6 oz. chopped clams (cooked & drained)
10 oz. raw scallops
12 oz. raw peeled shrimp

SAUCE:

4 oz. olive oil
4 oz. dry cooking wine
8 cloves fresh garlic, finely chopped
Salt & pepper
2 dashes soy sauce
16 oz. heavy cream

Cook linguine in salt water with butter until al dente, drain and set aside. Combine sauce ingredients in large saucepan and bring to boil. Add cooked linguini and drained seafood. Stir gently, approximately 10 minutes, or until seafood is done and dish has a creamy consistency. Serve immediately. Serves 4 1st course, 6-8 appetizer servings.

Seafood may be varied to personal taste (e.g. shrimp only, approx. 2 pounds may be used.)