Linguine alla Pescatora

• Begin bringing a pot of salted water to a boil • Cut all the shrimp in half vertically • Begin by putting the olive oil and butter in skillet on medium heat • sautee the shrimp in a pan and set aside, (wait til they are pink), while they are sauteeing sprinkle with black pepper • Take chicken base, mix with water and add to skillet • Add oregano, crushed tomato,garlic and basil - stir for a couple minutes • Add the mussels and let steam until open • Add the baby clams and the clam juice and simmer • Add the white wine and let stew for a couple minutes • At this point add the fresh linguine to the boiling water • Stir the chicken base with the water and then add to the skillet • After cooking the linguine for about 4 minutes, use tongs and add the pasta directly to the skillet • Add the romano and toss • Plate and sprinkle with chopped fresh parsley • Sprinkle with romano *Optional