Life was crazy last night with so many things going on that I didn’t have time to prepare a dinner. So I am going to share with you my favorite thing in the world that my wife makes. This is simply a brilliant recipe that will feed a crowd. She does not cook often, but when she does, watch out, because she can put together some fabulous dishes. The first time I had this dish was at her parents’ house when we were just dating. I am not a shy person, but, remember, I’m not a big pasta eater. My parents raised me that it is impolite not to try everything on your plate, because someone took the time to make those items. I have always believed it to be proper manners and, when presented with unfamiliar fare, I just try to dig in and endure. However, I was surprised and delighted after trying this dish. The flavors meld together perfectly, to make a symphony of flavors that make you want to sip up all the juices at the end. Make sure you eat this with a good garlic bread and a glass of wine. The leftovers will keep for about a day in the fridge, so you can take them for lunch the next day. Now my wife thinks I deprive her some, because she could eat pasta for all three meals every single day. I am not that inclined; however, if you’re having a family get-together and want a good power-meal, trust me, this will do the trick!

Elizabeth’s Seafood Linguini

Serves 4

Ingredients

4 Cans of 6.5-oz Chopped Clams in Clam Juice

2  Bottles of 8-oz Clam Juice

1 package of Dry or Fresh Linguini Pasta

1 Pound Fresh or Frozen Mussels

? Pounds of Fresh Shrimp

1 Large Onion

6 Cloves Garlic

3 Tablespoons of Olive Oil

1 Tablespoon Dried Parsley

1 Teaspoon Oregano

1 Teaspoon Basil

Salt & pepper to Taste

Directions:

1.  Finely chop onion.

2.  Mince garlic.

3.  Add oil to skillet turn to medium-high heat.

4.  Add onions and garlic; cook until transparent, using caution not to burn.

5.  Open cans of clams; reserve juice for later use.

6.  Add reserved clam juice to onion-garlic mixture.

7.  Add herbs to mixture and stir until blended.

8.  Add mussels and cook for five minutes.

9.  Add shrimp and cook for an additional 5 minutes.

10.  Add cooked pasta to a large bowl and top with skillet mixture; toss to combine.

11.  Serve with a good white or zinfandel wine and garlic toast.

12. Enjoy!