Seafood Sauce

By ldijoe

Ingredients

• 4 tablespoons olive oil
• 2 onions, minced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 4 28-oz. cans ready-cut, peeled tomatoes
• 4 teaspoons fresh basil
• 1 tablespoon oregano
• 4 teaspoons fresh parsley, chopped
• 3 pounds small fresh clams, well scrubbed, or 4 can chopped clams
• 2 pounds scallops, quartered
• 2 pounds shrimp, peeled and deveined
• black pepper

Preparation

Step 1

Heat eh oil and saute' onions and garlic over medium-high heat until golden brown. Pour in wine and cook about 2 minutes.

Add tomatoes, basil, oregano, and parsley, and continue to cook over medium-high heat for another 5 minutes, then reduce heat to simmer. Cook for 30-40 minutes, until sauce is slightly thickened.

Add fresh clams, cover and cook until shells open, about 5 minutes. (If using canned clams, add at same time as shrimps and scallops.)

Add scallops and shrimps. Cover and cook until barely firm, about 3 minutes. Add pepper to taste. Remove from heat and serve immediately over pasta.