2 cloves garlic 1/2 cup minced shalllots 3 tbs olive oil saut\'e 1 lb squid, diced cook 3-4 minutes 1/3 cup white wine cook to evaporate 1 cup chicken stock simmer 10 minutes A| 1 cup clam juice | 1 cup tomato pulp | boil in a sucepan to reduce by 1/2 B|1 cup heavy cream |separate saucepan, boil to reduce by 1/4, remove from heat |2 tbs pesto combine all, simmer 5 minutes 1/3 lb cooked shrimp 1/4 lb bay scallops salt, pepper 1 lb linguine 4 tbs butter, softened toss cooked linguine first with butter, than with sauce