Lump 'n' Linguine

• 24 clams or mussels or 1 pound fresh lump crab meat or 16-20-count jumbo shrimp, peeled and deveined
• 4 cups crab jus (see recipe)
• 1 pound linguine, cooked al dente
• Grated Parmesan cheese to taste

1. Scrub clams or mussels; pick over crab meat or peel shrimp.
2. (For clams, purge sand by placing in a bowl and covering with cold water.
3. Sprinkle with cornmeal or flour and refrigerate 3 hours.
4. Drain and rinse.)
5. If using clams or mussels, place in saucepan with crab jus and boil until the shellfish open, shaking the pan and stirring so the juice of the shellfish and crab jus mix.
6. If using crab meat or shrimp, add crab jus and cook until the crab is heated through or the shrimp turns pink.
7. Do not overcook.
8. Divide the linguine among 4 dishes.
9. Top with clams or crab and the crab jus.
10. Sprinkle with cheese.

mussels, crab jus, linguine, parmesan cheese

Taken from cooking.nytimes.com/recipes/8103 (may not work)