Seafood Linguini With White Wine Sauce

• lb linguine, cooked and drained↗1
• (6 1/2 ounce) can chopped clams, drained1
• cup olive oil↗1⁄2
• cup white wine↗2⁄3
• teaspoon garlic↗1⁄4
• teaspoon salt↗1⁄4
• tablespoon chicken base↗1
• lemon, juice of↗1
• pint heavy cream↗1
• teaspoon basil↗1⁄4
• cups parmesan cheese, grated↗2
• ounces baby shrimp, thawed↗6
• ounces crabmeat (imitation is fine)↗6
• lb large shrimp, deveined and thawed↗1
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   Cook pasta according to directions and set aside.

2. 2

   Place clams in dutch oven. Add olive oil and wine. On medium heat simmer clams 10 minutes.

3. 3

   Add garlic, salt, chicken base, lemon juice, heavy cream, butter and basil. Simmer for about 10 minutes, stirring frequently.

4. 4

   On low heat, slowly stir in parmesan cheese. Cook until thickened,stirring frequently, about 10 minutes.

5. 5

   Stir in baby shrimp, crab meat and large shrimp. Heat for about 6-7 minutes.

6. 6

   Serve over hot linguini noodles. Garnish with fresh ground black pepper and shredded parmesan cheese. Excellent with breadsticks and a salad.