MUSSLES & SHRIMP LINGUINI

SAUTÉ BUTTER, OLIVE OIL AND GARLIC. ADD DRY WHITE WINE, REDUCE BY HALF. ADD THE MUSSELS AND SHRIMP. STEAM COVERED FOR 5-8 MINUTES OR UNTIL THE MUSCLES OPEN WIDE. THROW IN SOME HERBS. TOP WITH COOKED LINGUINI AND SHAVED PARMESAN.