Linguine with Scallops, Shrimp and Leeks

1 tbsp. soft butter

2 cups chopped leeks (white and light green parts only)
1 cup of sliced mushrooms

1 tbsp. all-purpose flour

1 1/2 cups unsweetened almond beverage

1/2 cup dry white wine

1 lb scallops

shrimp  (some crushed garlic)

broccoli

grape tomatoes

1/4 cup chopped Italian (flat leaf) parsley or 1 tbsp. dry

2 tbsp chopped green onions or chives

Whole wheat linguine

1/2 cup Parmesan cheese(or substitute)

In a large non-stick skillet, melt butter over low heat; cook leeks, covered, for 10 minutes or until tender.  Add 1 tbsp. of water, if necessary, to keep from sticking.

Sprinkle flour over leeks, cook, stirring for one minute.  Gradually add milk, stirring constantly, bring to simmer.  Cook, stirring for 2 to 3 minutes or until thickened.  Gradually whisk in wine until smooth.

In a separate pan, saute scallops and shrimp in a little garlic butter.

Add to hot leek mixture.  Stir in parsley and green onions.  Add grape tomatoes and pre-cooked broccoli.

Meanwhile, in large pot of boiling water, cook linguine until tender but firm.  Drain and return to saucepan.

Pour leek mixture into hot pasta.  Add Parmesan cheese and toss gently.  Makes 4 servings.