Source: Mike Sivak, Horizon Casino Resort, South Lake Tahoe

7 ounces cooked al dente fettuccine pasta
2 ounces (3 each) 16/20 prawns
2 ounces (3 each) scallops
1 ounce clarified butter
2 ounces quartered button mushroom
2 ounces blanched broccoli
2 ounces blanched cauliflower
2 ounces (1 each) lobster tail, diced
2 ounces red bell pepper
1/4 ounce minced garlic
1/4 ounce mixed shallots
8 large mussels or clams
1 ounce white wine
2 ounces heavy whipping cream
Garnish: fresh parsley and basil

Put clarified butter into pan. Add prawns, scallops and lobster and saut?until medium well.

Add cauliflower, broccoli, mushrooms and peppers.

Add garlic and shallots.

Deglaze with white wine.

Add heavy whipping cream.

Add cooked pasta.

In another pan, mix clam juice and mussels and simmer until open. Season with pepper, salt shallots and fresh garlic.

Put pasta on plate and garnish with mussels and fresh basil and parsley.