Recipe: Scallop & Clam Linguine in a White Wine Beurre blanc Sauce

Yield: 2 Servings Ingredients: 6 Tiger Shrimps 8 Bay Scallops 6 Baby Clams   1/2 lb Linguine (1/2 of box/bag) 12 oz. butter 2 TB flour 1 cup white wine Juice from 1 lemon 2 shallots chopped finely parsley 4 oz heavy cream salt and pepper to taste   Procedure: In a skillet, melt 4 oz of butter. Add flour to create paste. Set aside. In a small saucepan, sweat