Instructions: Cook linguini 8 to 10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking.

Place Garlic Lemon Butter in a large saute pan over medium-high heat. When butter begins to sizzle, add shrimp, scallops and clams and saute for 5 minutes.

Place Marinara Sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

For Garlic Lemon Butter: Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

For Marinara Sauce: In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. (Makes 3 quarts)

This recipe yields 4 servings.

NOTES : From Bennigans International Cookbook - "Escape From the Everyday Cookbook"

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