Fruit Of Narragansett Bay(Serves 10) - cooking recipe

Ingredients

1 lb. scallops in own juice
1 doz. little neck clams
extra clam meat and juice or bottle of juice
1 doz. mussels
4 large slices (cut to 1/2-inch) portobello mushrooms
2 Tbsp. olive oil
1/8 lb. butter
2 cloves garlic, thin sliced
1 Vidalia onion, sliced thick or 3 whole shallots (green onions, sliced 1/4-inch)
2 c. Saconnet wine \"Eye of the Storm\"
1/2 bunch fresh parsley (remove stems and chop leaves)
salt and white pepper to taste
3 lb. fresh linguine

Preparation

Saute mushrooms, onions and garlic until golden; add wine. Add shellfish and juices.
Done when shells open.
In boiling water, cook linguine.
Rinse and toss in butter, parsley, salt and pepper.
Arrange linguine on platter.
Pour shellfish sauce over linguine.
Serve with crusty bread and green salad.