(Mailed to me by James Silvester <lucysilv@wctc.net>, executive chef 
 of the "Bitter Sweet Restaurant and Pub" in Wautoma, Wisconsin.  Thanks!)

			Seafood Ecstasy

Servings:  6-8
Ingredients:
	  1 lb   peeled jumbo shrimp (16-20 to the lb)
	  3 doz. black mussels, scrubbed clean
	  2 lrg  cloves of garlic, pureed
	 12 lrg  tomatoes, diced
	  2 cups shrimp or lobster stock
		 fresh basil and oregano, to taste
		 salt and pepper, to taste
	  1 cup  dry white wine
	  2 lbs  linguine

Saute the diced tomatoes and pureed garlic in olive oil for 5 minutes;
add the herbs and the stock.  Let this reduce for 10 minutes and then
add the wine and seafood.  Simmer until the mussels pop open, then
remove the seafood and keep it warm.

Arrange the linguine in pasta bowls.  Ladle the sauce on and arrange
the seafood on top.  Garnish with fresh chopped basil and Parmesan
cheese, then enjoy with good Italian bread and a glass of wine.  Mangia!