Carrabba's Linguine Pescatore Recipe

3 Shrimp tails, removed and deveined

3 Scallops, connecting muscle removed

Salt and white pepper

6 Mussels

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.

Note: Mussels will vary in size different times during the year. When they are smaller use 8 mussels; when they are larger, use only 6.