Nautical Pasta - cooking recipe

Ingredients

1/2 lb. fusilli
1/2 lb. penne rigate
3 oz. butter
12 shrimp, peeled and deveined
8 oz. bay scallops
6 oz. lobster meat chunks
6 oz. fish, cut in pieces (any lean whitefish)
1 Tbsp. lemon juice
6 oz. chopped clams (optional)
1/2 qt. heavy cream
6 oz. broccoli florets
3 oz. Parmesan cheese
salt
white pepper

Preparation

Cook all pasta\tal
dente.
Drain in colander and rinse under cold water.
Keep
separate.
Saute
all seafood quickly in butter.
Do not
brown.
Pour
the lemon juice and clams in pan and reduce.
Add
cream
and broccoli.
Lower heat to cook slowly just below\tsimmering
point.
Do
not boil.
Season to taste with salt and white pepper.
Put cooked pasta in pan and slowly mix with a
spoon until it blends with sauce.
Sprinkle with Parmesan cheese and serve.