In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.
Remove from sauté pan and set aside.
Sauté vegetables and garlic in remaining 2 ounces of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper, and simmer 5 minutes.
Mix lemon juice and cornstarch, and blend into chicken stock.
Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.
Chef's Tip: Thismakes four very large portions. Cut pastain half for a lighter presentation.
Beverage suggestions: Chenin Blanc, White Zinfandel