Nautical Pasta

• 1/2 lb. fusilli
• 1/2 lb. penne rigate
• 3 oz. butter
• 12 shrimp, peeled and deveined
• 8 oz. bay scallops
• 6 oz. lobster meat chunks
• 6 oz. fish, cut in pieces (any lean whitefish)
• 1 Tbsp. lemon juice
• 6 oz. chopped clams (optional)
• 1/2 qt. heavy cream
• 6 oz. broccoli florets
• 3 oz. Parmesan cheese
• salt
• white pepper

1. Cook all pastatl
2. dente.
3. Drain in colander and rinse under cold water.
4. Keep
5. separate.
6. Saute
7. all seafood quickly in butter.
8. Do not
9. brown.
10. Pour
11. the lemon juice and clams in pan and reduce.
12. Add
13. cream
14. and broccoli.
15. Lower heat to cook slowly just belowtimmering
16. point.
17. Do
18. not boil.
19. Season to taste with salt and white pepper.
20. Put cooked pasta in pan and slowly mix with a
21. spoon until it blends with sauce.
22. Sprinkle with Parmesan cheese and serve.

fusilli, penne rigate, butter, shrimp, bay scallops, lobster, fish, lemon juice, heavy cream, broccoli florets, parmesan cheese, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916605 (may not work)