1/2lbscallops — either whole bay scallops (small), or quartered sea scallops (big)
Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
Boil & drain linguini, set aside and keep warm
Add the wine
Using Bag O'Shellfish (If frozen adjust times below)
Add the wine and all the clams and mussels from the bag, and cover. Steam medium-high about 5 minutes.
Add crab and any extra shrimp, and simmer for about 5 minutes
Using Live Shellfish
Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
Add the mussels, cover and steam until they just start to open, about 2 minutes.
Add cioppino sauce, Worcestershire and saffron and bring to a simmer.
Add remaining seafood and simmer about 5 minutes
Stir in cioppino sauce, Worcestershire and saffron and bring to a simmer.
Gently stir in the fish and the rest of the bag o' shellfish, Simmer until just cooked through — about 5 minutes.
Place linguini in individual bowls and ladle the cioppino over the pasta. Have tools to crack shells, and lots of napkins! Try to make sure everybody gets a good amount of the crab! Sourdough bread is a great accompaniment. Set out a community bowl for the shells, which will make a great seafood stock.