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3 oz. olive oil
1-1/2cCup cherry tomatoes (halved)
12 large scampi
1/2 # medium scallops
12 Manila clams
1 tablespoon fresh garlic (chopped)
pinch red pepper flakes
1 cup dry white wine
1 # linguine, cooked to al dente according to package directions
pinch fresh parsley (chopped)



  1. In a large saute pan over medium-high heat, heat olive oil until hot.
  2. Add tomatoes, scampi, scallops, clams, garlic, red pepper flakes and white wine.
  3. Cook until liquid is reduced by two-thirds. Add linguine and cook until pasta is heated through.
  4. Serve immediately, garnishing each plate with parsley.