Mussels, Scallops, Clams, Shrimp Scampi Over Linguine Recipe

• 1 pound mussels
• 1 pound bay scallops
• 1 can baby clams drained and rinsed
• 1/2 pound large shrimps with tails on
• 8 oz mushrooms sliced and cleaned
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 tablespoons sherry wine or more to taste
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Romano cheese
• 1 (10.75 ounce) can chicken broth
• 1 pound linguine pasta or angel hair
• 1/4 cup chopped fresh parsley

In a large skillet, melt butter and olive oil over medium heat and saute mushrooms and garlic till soft. Add wine, salt, ground black pepper and 1/4 cup cheese.

Add chicken broth and fish, increase heat and boil rapidly for 7 to 8 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Reduce heat for fish medley and add parsley; place sauce on top of linguine. Remove any mussels that have not open and throw away. Serve pasta with fish and sauce on top.

Love Shellfish? Try these recipes:

Florida Rock Shrimp

Shrimp Kabobs with Blackberry

Grilled Shrimp Marinara

Seafood Medley over pasta

Shrimp and Coconut Rice

Broiled Lobster Tail

Firecracker Shrimp

Scallops with Italian bread crumbs