Nell cooked this for a Thursday night gathering in the first Seaside Knitters mystery, Death by Cashmere. Pete Halloran was sorely tempted to stick around that night and have some, but instead, he went out with Angie Archer, the last date they ever had.....

Serves 4+

1 8-ounce package linguine

1 pound cooked lobster meat, cut into bite size pieces
1 pound scallops (if using sea scallops, cut in quarters
1/4 C extra virgin olive oil
2 T butter
handful of fresh parsley, chopped
handful of fresh basil, chopped
2 heads garlic, outer layers peeled away
1 bunch green onions
1 cup dry white wine (Nell always uses wine she drinks, never cooking wine)
8-10 cherry tomatoes, halved if large
S&P to taste

Coat garlic heads with olive oil and wrap in foil, then place in 400 degree oven for 25-30 minutes, until they feel soft. Pull apart cloves and squeeze out garlic from   skin. (Baked garlic is tasty and sweet and lovely in sauces.)

Cook pasta in bliling salted water, according to directions. Drain, reserving 1/2 cup pasta cookking liquid.Heat 2 T oil in pan,

Heat olive oil and butter in large, heavy pan. Add onions, garlic. Cook, stirring, about 2 minutes. Add scallops and cook just until opaque--2 or 3 minutes. Remove mixture with slotted spoon. Add cherry tomatoes, cook a few minutes until soft. Add wine, parsley, basil, lobster chunks and return the scallop mixture to pan. Stir all together. Add pasta cooking liquid unti desired consistency with enough sauce to nicely coat pasta. Add in linguine and stir all together, making sure to coat linguine.

Salt and pepper to taste. Sprinkle extra basil and parsley on top.

Sometimes Nell puts the linguine in soup bowls and spoons the seafood sauce over it.