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I used to make this dish often with lobster when we lived in New England. Here in southern AZ fish is not so plentiful, but by using frozen cod, frozen mussels and frozen giant shrimp from Argentina it came together beautifully. Back east I would generally use linguini, spaghetti or bucatini, not Udon noodles, but these thick, chewy toothsome noodles made the dish kind of exotic.