Linguine with Shrimp, Squid, Scallops And Tomatoes 
generously submitted by Francis (Fran) Blattermann


1/4 cup extra virgin olive oil
4 garlic cloves minced
1/2 pound large shrimp shelled and devained
1/2 pound sea scallops sliced in half
1/2 pound cleaned squid cut into 1 inch rings
1 cup white wine
1/2 cup loosely packed fresh basil leaves julienned
1/2 cup fresh parsley chopped
2 -15 ounce cans of diced tomatoes with juice
Salt and pepper to taste
1 pound of cooked linguine

In a large frying pan sauté garlic in olive oil about
2 minutes (do not brown). Add tomatoes, basil and parsley
and salt and pepper to taste. Cook covered for 7 to 8 minutes.
Add wine, shrimp, squid (including tentacles) and scallops. Cover and continue to cook for 3 to 4 more minutes until shrimp, squid and scallops are opaque.
Spoon over linguine and serve. (makes 3 to 4 servings).