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Heat olive oil in a large sauté pan. Sauté scallions, garlic, broccoli, seafood, basil, salt and pepper for 5 minutes. Add zucchini slices and sauté 3 more minutes. Pour in enough milk to just barely cover the mixture. Let bubble 30 seconds - 1 minute. In a small bowl, combine water and cornstarch. Whisk the cornstarch slurry into vegetables. Heat until the mixture thickens. Remove from heat. Serve over pasta and garnish with Parmesan Cheese and a drizzle of Fustini's Riserva.
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