Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to
prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high
heat.
When butter begins to sizzle, add shrimp, scallops and clams; sauté for
5 minutes.
Place marinara sauce in the pan and bring sauce to a boil. Flip the mixture
to ensure even heating of all the ingredients. Add linguini and toss until
noodles are well covered with sauce. Continue to cook for additional 2 minutes.
Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and
parsley to garnish.
For garlic lemon butter : Place butter in mixing bowl; cream with electric
mixer. Add garlic and lemon juice; continue mixing until smooth. Cover and
refrigerate until needed.
For Marinara sauce : In large saucepan, heat oil over medium heat until
hot. Add onions. Cook, stirring frequently until onions start to become limp
and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly.
Add remaining ingredients to saucepan; stir well. Bring sauce to boil, stirring
occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked,
remove bay leaf. Makes 3 qt.
