2 lbs. mussels, beards removed, scrubbed
1/2 lb. bay scallops
8-12 lg. shrimp (cleaned and deveined)
1 tsp. chopped fresh dill (1/4 tsp. dry)
1 tsp. chopped fresh basil (1/4 tsp. dry)
2 cloves garlic, minced
6 tbsp. butter
1/4 c. clam broth
1/2 lb. linguine

Cook pasta as directed. Drain. Steam mussels in covered pot until mussels open. Discard any that do not open. Do not add water. Reserve liquid from mussels.

Melt butter in skillet. Add garlic and shrimp. Saute briefly. Saute scallops; add mussels and about 1/2 mussels broth. Add clam broth. Add linguine and toss until heated through. Add herbs. Sprinkle with grated cheese.