Jumbo South Carolina Shrimp, Dry Scallops, and PEI Mussels Sauteed with Roasted Garlic, Plum Tomatoes, and Baby Spinach. Tossed with Trotolle Pasta and Finished with Parmigiano Reggiano
Served over Fingerling Potatoes and Grilled Asparagus with Capers and Lemon
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