[SKEETERMAN]

For two:

(4) little neck clams
(4) mussels (black have the most flavor in sauce)
(4) large shrimp
(1) lobster tail split into two pieces
(1) large hand full of bay or sea scallops
(1) cup of canned whole tomatoes (crush by hand)
(1) cup of clam broth
(1/4) cup of white wine
(2) tablespoons of chopped fresh parsley
Lots of fresh sliced garlic
(1) pinch of crushed red pepper
(3) table spoon of olive oil
(2) tablespoons of whole butter

- olive oil in a skillet with your garlic till golden brown
- before it burns add your clam broth, tomatos & wine
- add all of your seafood
- heat till a simmer
- then cover and cook till clams and mussels open
- add red pepper, parsley and whole butter
- cook another 2 minutes
- serve over pasta
- dry red wine drinks best with this dish (cuts the acid)

Of course have two bowls ready and disperse the pasta and seafiid evenly on to both plates. Just before you are about to eat, drizzle a little bit more olive oil over the top of the entire dish. Some nice crusty warm semolina italian bread and your in business!!