This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh! 4 Tbsp butter plus 1 Tbsp olive oil 1 large leek, cleaned and diced 1 onion, diced 1 jalapeño pepper, seeded and sliced 1 red pepper, cut into large diced 1 link Andouille sausage, diced 4 cloves garlic, minced 2 lb fresh mussels 8 littleneck clams 1 cup dry white wine 8 shrimp, peeled and deveined 2 plum tomatoes, halved and then quartered 1/2 lb favorite pasta 1 Tbsp capers, drained Palmful fresh parsley, minced Get a medium pot of well-salted water to the boil for the pasta. In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the skillet for about 8-10 minutes, stirring often. Add the garlic and cook another 2-3 minutes. This is a good time to cook your pasta. While the pasta cooks, add the mussels and clams to the skillet. Add the wine and cover the skillet. Allow the she...