Yield: 1 generous serving.
4 ounces linguine
1 1/2 cups half-and-half
3 ounces small shrimp, peeled and deveined (about 1/2 cup)
5 ounces sea scallops (about 5)
4 ounces canned chopped clams, drained (about 1/2 cup)
1 1/2 teaspoons butter
3/4 teaspoon chopped garlic
Several grinds black pepper
1/8 teaspoon red pepper flakes
1/2 cup grated Parmesan
Cook linguine in salted water according to package directions; drain and set aside.
In large skillet, bring half-and-half to a boil. Cook over medium-high heat, stirring frequently, until reduced by about one-fourth. Stir in shrimp, scallops, clams, butter, garlic, black pepper and red pepper flakes. Cook, stirring, until scallops are firm and opaque, about 5 minutes. Stir in Parmesan; remove from heat.
Toss with linguine; serve immediately.
PER SERVING: 1,165 calories; 53g fat (41 percent of calories from fat); 32g saturated fat; 415mg cholesterol; 77g protein; 81g carbohydrate; 16g sugar; 3g fiber; 951mg sodium; 722mg calcium.