1 lb. of surimi, crab, scallops (inclusive, either/or)
8 oz. sour cream
2 oz. heavy cream
2 tbsp. cooking wine
2 tbsp. basil
1 clove garlic or equivalent, chopped
1 dash salt
1/4 c. onion, chopped coarsely
1 sprig parsley (garnish)
1 pkg. linguini or cappellini
Sliced lemon (optional)

Saute onion, garlic and add seafood. Lightly brown; add wine. Add basil. Stir. Add 4 oz. sour cream. Bring to a slow boil. Add 2 oz. heavy cream and sour cream. Simmer; stir often.

In a separate pan, bring 6 cups water to fast boil. Add pasta; slow boil for 8-10 minutes; strain.

Portion noodles as desired per serving plate.

Add considerable dollop of seafood sauce. Sprig parsley for garnish. Serve with fine dry white wine under candlelight. Serves 4.