|Dried linguine||12 Ounce|
|Vegetable oil||3 Tablespoon|
|Salmon fillet||3⁄4 Pound, skin and pin bones removed, cut in 1-inch pieces|
|Halibut fillet||3⁄4 Pound, skin and pin bones removed, cut in 1-inch pieces|
|Clams||1⁄2 Pound, scrubbed|
|Mussels||1⁄2 Pound, cleaned and debearded|
|Medium shrimp||1⁄2 Pound, peeled and deveined|
|White wine||1 1⁄2 Cup (24 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 , cored, seeded, and cut in thin strips|
|Mushrooms||4 Ounce, cleaned, trimmed, and sliced|
|Minced garlic||1 Tablespoon|
|Dried red pepper flakes||1 Pinch (to taste)|
|Butter||1⁄4 Cup (4 tbs), cut in pieces and chilled|
|Freshly ground black pepper||To Taste|
BRING A LARGE POT of lightly salted water to a boil, add the linguine, and cook until just tender, 3 to 5 minutes.
Drain well and toss with 1 tablespoon of the oil to keep from sticking together.
Set aside and keep warm.
HEAT THE REMAINING 2 tablespoons oil in a large skillet or saute pan.
Add the salmon and halibut and cook over medium heat until about half cooked, 2 to 3 minutes.
Add the clams, mussels, shrimp, wine, onion, bell pepper, mushrooms, garlic, and red pepper flakes.
Cover the pan and continue cooking until the clams and mussels are open and the shrimp are just cooked through, 3 to 5 minutes.
Remove the lid, add the butter, and gently swirl the pan until the butter has melted.
Season to taste with salt and pepper.
ARRANGE THE WARM PASTA in 4 individual soup plates or wide bowls, with clams and mussels around the edge.
Spoon the fish, vegetables, and sauce over the pasta, with the shrimp on top.
Sprinkle with grated cheese, if using, and serve immediately.