I make this with only shrimp and it is just delicious. Shell's is a Florida Restaurant and this is their specialty. It does not keep
well, the sauce separates on the second day. You won't have any left,however. Also, we love the sauce so much, I use only 8
ounces of linguine, instead of the 16 ounces called for. This is my favorite dinner part dish...well one of them!

l pound linguine
2 Tablespoons butter
dash of salt

Seafood Mix:
4 ounces mussell meat
6 ounces chopped clams, cooked and drained
10 ounces raw scallops
12 ounces peeled raw shrimp

Sauce:
1/2 cup olive oil
1/2 cup dry white wine
8 cloves fresh garlic, finely chopped
salt and pepper to taste
2 dashes soy sauce ( *do not over do this, but it is essential)
2 cups heavy cream

Cook the linguine in salted water with the butter until not quite al dente. Drain and set aside.

Mix the seafood together. Combine sauce ingredients in a saucepan and bring to a boil. Add cooked llinguine and drained
seafood mix. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy
consistency. (My note: It may seem thin at this point but just wait. It will thicken up) Serve at once.

Recipe from Cook's Corner, July 16, 1992, Miami Herald