2 cans clams with juice, chopped
1 can crabmeat
1 lb. shrimp, cleaned
1 lb. scallops
3/4 c. dry vermouth
6 lg. cloves garlic, chopped
3 tbsp. butter
3/4 c. fresh parsley, chopped
1 pack George Washington golden broth
2 tbsp. flour
1 lb. linguini

Cook linguini al dente' and add a little butter when cooked. In large frying pan. Saute garlic in butter until golden. Add vermouth, clams, crabmeat, scallops and shrimp. In separate dish mix flour with a little vermouth and add gradually. Bring to a simmer and cook 10 minutes or until fish is cooked. Add fresh parsley and golden broth. Pour over linguini and enjoy! Serves 4.