3 Shrimp tails, removed and deveined
3 Scallops, connecting muscle removed
Salt and white pepper
10 ounce ladle Marinara Sauce
12 weight ounces Parboiled Linguine
Massage shrimp and scallops with salt and white pepper in a 10 inch skillet.
Add mussels and marinara sauce into the 10 inch skillet.
Cover and place skillet over a medium flame and poach the seafood in the marinara sauce until the mussels open and the shrimp and scallops are done (about 4 minutes.)
Drop linguine in boiling water and stir to separate. When linguine is ready (about 30 seconds) drain thoroughly and place the pasta in the skillet with the seafood sauce.
Toss thoroughly and serve.