Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.



Ingredients:

• 4 servings whole grain linguine
  
• 1 pound live mussels
  
• 3/4 cup dry white wine
  
• 1 cup shucked scallops
  
• olive oil for frying
  
• 3/4 cup whipping cream
  
• 1/2 cup sun-dried tomato pesto
  
• 1 cup cooked lobster meat, broken into small pieces
  
• 1 cup shrimp
  
• freshly grated Parmesan cheese
  
• freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.