For 1
3 oz fresh egg linguini
1/2 cup whipped cream
1 shallot chopped
1 oz white wine
1 oz lobster oil
2 scallops
3 mussels
3 prawns
1 pink shell
1/2 oz baby shrimp
1 tsp. chopped fresh parsley
1/2 tsp. chopped fresh garlic

Pasta:

In a sauce pot put water with 1 tsp. of lobster oil and 1 tsp. of salt. Cover until boiling. Add the pasta and cook for 3 to 4 minutes.

Sauce:

In a sauté pan add the remaining lobster oil, chopped shallot and cook over medium heat until translucent. Add the white wine, reduce by half. Add the cream, cook for 2 minutes. Then add shellfish. Cover the pan for about 2 minutes. When the pasta is cooked, drain in a colander and mix with the seafood. Finish with fresh chopped parsley. Season to taste.

Serve with fresh grated parmesan cheese.