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Author Notes: Having been a seafood retailer in a previous life, I was always
testing, trying and developing recipes for my customers. This one is my son's favorite and I always make it when he comes to town. Sometimes I substitute baby spinach leaves for the broccoli. —inpatskitchen
- 1 pound large, peeled and deveined shrimp, patted dry
- 1 pound sea scallops, patted dry
- 2 x 6.5 ounces cans of chopped clams
- 4 ounces butter
- 6 cloves garlic, crushed
- 1 cup half and half
- 1 cup clam juice
- 3 to 4 tablespoons instant flour
- 1 pound steamed broccoli florets ( or thawed frozen)
- 1 pound dried linguini, cooked according to package directions
- grated parmesan cheese (optional)
- Melt the butter in a 4 quart pot. Add the garlic and saute on medium heat for about 2 minutes
- Add the shrimp and scallops and cook in the garlic butter for about 5 minutes until almost opaque
- Add the clams ( including the juice), half and half, and clam juice and bring the mixture to a simmer
- Sprinkle in the instant flour and stir until thickened
- Add the thawed broccoli and cook until it's heated through
- Serve over the cooked linguini , garnished with the parmesan if desired
- This recipe was entered in the contest for Your Best Seafood Pasta
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