SPIRITED SEAFOOD LINGUINE

l can (28 oz.) crushed tomatoes
l/2 cup dry whigte wine or clam juice
l/2 cup parsley chopped
2 tbsps. olive oil
3 cloves crushed garlic
l tsp. salt
l/2 tsp. dried basil
l/4 tsp. pepper
l/2 lb. halibut or scrod, cut into chunks
6 oz. shrimp, shelled and deveined
6 oz. sea scallops, each sliced in half
l/2 cup halved pitted ripe olives
l2 oz. linguine cooked
l/3 cup grated Parmesan cheese
In large saucepot combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil & pepper. Bring to boil over med. heat. Reduce heat to low; simmer, uncovered, 20 mins. stirring occasionally. Add fish, cook 5 mins. Add shrimp and scallops; cook 2 to 3 mins. or until shrimp turn pink and scallops are opaque. Stir in olives. To serve place linguine in large bowl. Spoon sauce over linguine; sprinkle wwith Parmesan cheese.
Serves 6 Prodigy