Meanwhile I picked up a delicious-sounding easy recipe from the Shells website as a consolation prize to keep us from starving while we are waiting:  Apparently they keep their recipes a well-guarded secret and won't even give them to Gourmet so our chances of success are slim, I'm afraid.  I suppose we should be grateful that they were willing to share this one.  Bless their hearts....

Seafood Pasta from Shells Restaurant

1 pound linguine, cooked and drained

1 ounce butter

Salt

SEAFOOD MIX:

4 ounces mussel meat

6 ounces chopped clams

10 ounces raw scallops

12 ounces peeled raw shrimp

SAUCE:

4 ounces olive oil

4 ounces dry white cooking wine

3 cloves garlic, finely chopped

2 dashes soy sauce

Salt and pepper to taste

16 ounces heavy cream

Procedure

1. Cook linguini in salt water with butter until al dente, drain and set aside.
2. Combine sauce ingredients in a sauce pan and bring to a boil. Add cooked linguini and drained seafood mix. Stir gently, approximately 10 minutes or until seafood is done and dish has creamy consistency.

From "Shells Seafood Restaurant"