2 tbsp. Olive Oil
¼ cup Chopped Garlic
2 tsp. Dry Basil
3 tbsp. All purpose Flour
1 pinch Fresh Basil Chiffonade
1-qt. Pinot Grigio
1 Whole Lobster (cut in half and cleaned)
8-12 ea. Mussels
6 oz. Sea Scallops
6-8 ea. Small Shrimp (U26-30)
6 ea. Clams
3 tbsp. Cold Butter
1 lb. Cooked Linguine

1. Heat oil in large pan. Sauté garlic, and dried basil. Add flour then deglazed with pinot grigio. Add fresh basil.

2. Add lobster, clams, mussels and scallops and simmer (cover for 15 minutes on low heat).

3. Add shrimp and simmer additional 2 minutes.

4. Add butter and simmer additional 1 minute.

5. Serve over cooked linguini and garnish with fresh baked garlic bread.