1/2 (16 oz.) pkg. linguine pasta
1/3 lb. fresh bay scallops
1/2 lb. fresh raw cleaned shrimp
2 tbsp. butter
3 cloves minced garlic
3 tbsp. diced ripe tomatoes
2 tbsp. fresh lemon juice
2 tbsp. all-purpose flour
1/2 cup clam stock
1/4 cup white wine
6 oz. half & half
6 tbsp. fresh grated Parmesan cheese, divided
1 tbsp. fresh Italian parsley, for garnish

In large pot start pasta according to package directions.

In a large saucepan melt butter and add garlic, sauté 1 minute. Add tomatoes and lemon juice, sauté 1 more minute. Add flour to make a roux. Lower heat. Cook 2 minutes stirring often.

Add clam stock and white wine. Bring back up to boil and simmer for 4 minutes then add fresh seafood and half & half. Cook 3 minutes. Add 4 oz. Parmesan cheese.

Put pasta in large bowl. Pour sauce over and toss, top with remaining cheese and parsley.

Serves 1 starving, 2 hungry, 3 to 4 with a salad. Enjoy!

Submitted by: Talz