	Diced roma tomato	1
	Garlic	1 Teaspoon, minced
	Sweet basil	1 Cup (16 tbs), sliced
	White wine	1⁄2 Cup (8 tbs)
	Marinara sauce	4 Cup (64 tbs)
	Seasoning	To Taste
	Lobster tail	1 (meat only cubed)
	Clams	12
	Mussels	12
	Calamari steak	1 , sliced in strips
	Shrimp	6
	Pasta con frutte del mare	1 Cup (16 tbs)
	Extra virgin olive oil	30 Milliliter
	Linguini pasta	2 (pre cooked)

Directions

Add the evoo to the saut� pan and bring it to almost smoking point.

Add the diced tomatoes and toss lightly.

Add the garlic to the tomatoes and toss lightly.

Add the clams and mussels and white wine, cover the saut� pan.

Let the clams and mussels steam for about 10 minutes.

Add the shrimp, calamari, lobster meat and marinara sauce.

Cover and simmer until the clams and mussels open up.

Heat the pasta in boiling water, drain and add to the fruits of the sea.

Add the fresh basil and toss all together.

Place the finished pasta dish on your desired platter.