Begin by bringing water (per package directions) to boil for the Linguine. Salt the water with approximately 1 Teaspoon salt and add the linguine noodles. Back the boiling down to a slow rolling boil. Pull the linguine and stop the cooking process just before tender. The pasta will soak up some of the sauce later and will tenderize during the final cooking.

Begin item prep: crush the garlic, chop the onion finely, slice the mushrooms, and chop the tomato into small pieces and set aside.

In a large saucepan, add the Olive Oil and bring up to medium heat.

Add the garlic, mushrooms and onions and allow to cook till the onions are translucent. Do not overcook the garlic.

Add the scallops and toss for a couple of minutes to get a head start on the rest of the seafood.

Add the crabmeat (if used)

Add the diced tomatoes. Stir until blended..

Squeeze the lemon juice over top and add either the wine or beer and bring to a low boil.

Add the shrimp and mussels. Continue to cook until the shrimp are pink and the mussels are open.

Season with salt and pepper to taste. I use approximately 1/2 teaspoon of each to start.

Combine the seafood mixture with the pasta either in the sauce pan or the pot. Toss well to combine.

Spoon some butter over the top of the Seafood Pasta mixture allowing it to melt over.

Serve and Enjoy!!