1 1/2 lbs. imported linguini
1/2 c. olive oil
1 (1 1/4 lb.) live Maine lobster cut into sm. pieces
8 imported red shrimp, shelled & deveined
3 cloves garlic, chopped fine
2 shallots, chopped fine
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. whole oregano
Pinch of saffron
1 c. dry white wine
2 tomatoes, peeled & chopped
1 tbsp. chopped chives
12 littleneck clams, washed & cleaned
1/2 c. clam juice
2 oz. cognac

Cook the linguini pasta in plenty of salted water for about 6 minutes or until firm. Drain water and arrange pasta on platter. To prepare sauce, take a large heavy saucepan and warm olive oil in it. Saute the lobster and shrimp with garlic and shallots in the oil. Do not let it burn.