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For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
Meanwhile, cook the linguine until al dente, then drain.
Toss the linguine with the sauce and fold in the seafood.
Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.