Horizon Casino Resort Fisherman's Fettuccine "Bodega Bay"

Source: Mike Sivak, Horizon Casino Resort, South Lake Tahoe

7 ounces cooked al dente fettuccine pasta
2 ounces (3 each) 16/20 prawns
2 ounces (3 each) scallops
1 ounce clarified butter
2 ounces quartered button mushroom
2 ounces blanched broccoli
2 ounces blanched cauliflower
2 ounces (1 each) lobster tail, diced
2 ounces red bell pepper
1/4 ounce minced garlic
1/4 ounce mixed shallots
8 large mussels or clams
1 ounce white wine
2 ounces heavy whipping cream
Garnish: fresh parsley and basil

Put clarified butter into pan. Add prawns, scallops and lobster and saut