Ingredients

1/2 cup (1 stick) butter 1/2 cup diced white onion 3 cloves garlic, chopped 1 stalk celery, diced 1/2 pound mushrooms, sliced 1 small green bell pepper, seeded and diced 2 tablespoons seeded and chopped jalapeno peppers 1/4 cup baby sliced carrots 1 cup broccoli florets 1 (6 1/2-ounce) jar artichoke hearts, drained or with oil, depending on taste 1 (2-ounce) jar pimentos 1 (10 1/2-ounce) can white clam sauce Juice of 1 lemon Juice of 1/2 lime 2 tablespoons olive oil 1/4 cup white wine 1 pound monkfish or other firm fish, cut into 1-inch pieces 3/4 pound large shrimp, shelled and deveined 2 (9-ounce) packages refrigerated linguine Salt and pepper to taste 1/2 cup chopped fresh parsley

Description

Put A Large Pot Of Water On To Boil For The Pasta. In A Large Pan, Melt The Butter. Saute The Onion, Garlic, Celery, Mushrooms, Green Pepper And Jalapeno Until Slightly Softened, About 5 Minutes. Add Carrots, Broccoli, Artichokes And Pimentos And Stir To

View Full Recipe