QUESTION: My husband and I just came back from Key Largo's Marriott Hotel. We ate at their restaurant, Gus's Grille, and my husband went crazy for their pesto shrimp and clam linguine. Would it be possible to have their recipe?ANSWER: Anthony C. Travis, executive chef of the Key Largo Marriott, kindly provided the recipe. I've adapted it for home use. Since cooking time is minimal, this is great dinner party fare.

The recipe is for one but can easily be multiplied to serve as many guests as you like. Combine the wine, lemon juice and pesto in a measuring cup so it's ready to add as soon as the garlic begins to brown.2 tablespoons olive oil6 jumbo (16-count) shrimp10 whole littleneck clams1 teaspoon minced garlic3 ounces (¼ cup plus 2 tablespoons) white wineJuice of ½ lemon2 heaping tablespoons pesto2 (1-ounce) cubes butter, at room temperatureSalt and pepper to taste4 ounces cooked linguine (about 1 cup)¼ cup freshly grated Parmesan cheeseHeat olive oil in a sauté pan on high. Add shrimp and cook on one side for 1 minute. Turn. Add clams and fresh garlic, being careful not to let the garlic burn. Once the garlic starts to brown, add the wine, lemon juice and pesto. Lower the heat and simmer just until shrimp are cooked through and all clams open (toss any that don't).Remove pan from heat and swirl in the butter until it melts, moving the pan (or stirring) constantly. The sauce should now be creamy. Season with salt and pepper, add the linguine and toss with the Parmesan. Serve in a large bowl with lots of crusty bread.