Cape May Seafood Stew - cooking recipe

Ingredients

1 Tbsp. olive oil
3 large garlic cloves, minced
1/2 tsp. dried crushed red pepper
1 (28 oz.) can crushed tomatoes
1/2 c. dry white wine
1 bay leaf
1 oz. uncooked shrimp, cleaned
12 to 18 littleneck clams, scrubbed
12 to 18 mussels, cleaned and/or 1/2 lb. scallops
salt and pepper to taste
1 lb. linguine
2 Tbsp. chopped parsley

Preparation

Heat oil in large skillet over medium heat.
Add garlic and red pepper.
Cook about 2 minutes.
Stir in tomatoes, wine and bay leaf.
Simmer for 15 minutes.
Add seafood.
Cover and simmer until clams and mussels open (about 5 minutes for shells to open). Season with salt and pepper.