10 oz. linguine
8 oz. beer
8 oz. seafood stock
1/8 lb. butter
1 oz. garlic
4 dashes Lea & Perrins (Worcestershire sauce)
1 tbsp. Cajun spice (Paul Prudhomme's)
1 dash thyme
1/3 c. clams
1/3 c. crabmeat
1/3 c. baby shrimp

Add beer, stock and butter in saute pan. Add seafood with seasoning and cook until boiling. Bring down with low flame additional 2 minutes. Add cooked linguine for 2 additional minutes.