1) In a large saut, pan, saut, all seafood in 2 oz. Of butter until half cooked.

2) Remove from saut, pan and set aside.

3) Saut, vegetables and garlic in remaining 2 oz. Of butter for 5 minutes.

4) Add white wine and cook for 2 minutes.

5) Add chicken stock, salt and pepper and simmer 5 minutes.

6) Mix lemon juice and cornstarch and blend into chicken stock.

7) Return seafood to pan and simmer 5 minutes.

8) Add chopped parsley and pour over linguini to serve.

Suggested Wine: Chenin Blanc, White Zinfandel

half for a lighter presentation.