1) In a large saute pan, saute all seafood in 2 oz. of butter until half cooked. 2) Remove from saute pan and set aside. 3) saute vegetables and garlic in remaining 2 oz. of butter for 5 minutes. 4) Add white wine and cook for 2 minutes. 5) Add chicken stock, salt and pepper and simmer 5 minutes. 6) Mix lemon juice and cornstarch and blend into chicken stock. 7) Return seafood to pan and simmer 5 minutes. 8) Add chopped parsley and pour over linguini to serve. Suggested Wine: Chenin Blanc, White Zinfandel NOTES : This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" on Feb 17, 1998