Frank's Recipes! Shells' Seafood Pasta

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Shells' Seafood Pasta

1 pound linguine
2 tablespoons butter
Salt
1/2 cup olive oil
1/2 cup dry white cooking wine
8 cloves finely chopped fresh garlic
2 dashes soy sauce
Pepper
2 cups heavy cream
4 ounces mussel meat
6 ounces chopped clams, cooked and drained
10 ounces raw scallops
12 ounces peeled raw shrimp

Cook linguine in salted water with butter until al dente; drain and set aside. Combine the olive oil, wine, garlic, soy sauce, salt and pepper to taste and heavy cream in a large saucepan and bring to a boil over medium heat. Add the seafood mix and the cooked linguine. Stir gently and cook over medium heat until seafood is cooked through (the shrimp will be pink and the scallops white) and sauce has a creamy consistency, about 10 minutes. Serve immediately. Makes 4 servings.

NOTE:
I use only shrimp. I usually only use 8 ounces of linguine so there is more sauce. AND don't worry if it looks a little thin when done, it will thicken up. Also I cook it only until the shrimp is done and it is a little reduced, not the 10 minutes called for.