Linguine ai Frutti di Mare

Note: You can use any combination of mussels or clams, even completely omitting one or the other. Just be sure to use a total of 1 1/2 pounds of mussels/clams.

1. Cook the pasta al dente and set aside.

2. Heat a large, deep pan with a few tablsepoons of olive oil, 1 1/2 cups of wine, 3 tablespoons of butter and garlic. Add in the mussels and clams and cover. Cook until the clams and mussels open.

3. Add in the shrimp and another tablespoon of butter if desired. Let the wine evaporate a little. Add in the tomatoes.

4. Add the pasta to the pan and heat through for a few moments. Toss in the parsley at this time and mix.

5. Transfer onto plates with tongs, being sure to give an equal amount of “frutti di mare” to everyone. Enjoy!