2 tbsp. butter
3 tbsp. flour
1 c. half & half, room temperature
1/2 c. grated Jarlesberg cheese
1/4 grated Parmesan cheese
Small red pepper, cored, seeded & sliced
Small green pepper, cored, seeded & sliced
1/4 c. olive oil
1-2 cloves garlic, grated
8-10 shrimp, peeled & deveined
10-20 bay scallops
1/4 c. white wine
1/2 tsp. basil
1/4 tsp. tarragon
Salt & pepper to taste
8 oz. fresh linguine

Heat 1/2 the olive oil in a large frying pan. Saute the garlic, shrimp and scallops for 2-3 minutes and reserve. Add the rest of the olive oil; saute the peppers 2-3 minutes. Add the wine, reduce heat to a simmer, cook for 1-2 minutes and return the shrimp and scallops to the pan.

In a saucepan, melt the butter. Add the flour and whisk to make a roux 1-2 minutes. Add the half & half in a steady stream while stirring constantly with whisk. When thickened add cheeses and spices. Salt and pepper to taste. Boil 4 quarts water and cook pasta al dente, drain and put in a large bowl. Add the seafood and vegetables to the white sauce. Pour over the pasta and mix well. Serves 4.