Christmas Eve Seafood Delight - cooking recipe

Ingredients

3 lb. medium shrimp
2 lb. calamari
1 doz. clams (whole, in shell)
2 cans tomato puree
1/2 c. olive oil
4 or 5 diced or crushed garlic cloves
1 lb. red snapper or flounder fillet
1 Tbsp. basil
1/2 c. red wine
1 or 2 lb. small shell or tubatina macaroni
2 lb. scallops (large)
2 lb. King crab legs
1 lb. large fresh mushrooms
1 large can tomatoes (plum)
2 Tbsp. red flake pepper
2 onions, diced
1 Tbsp. sugar
1/2 c. fresh parsley
1 tsp. celery leaf
1/2 tsp. marjoram
salt

Preparation

In large saucepan, brown finely diced or crushed garlic and onions with olive oil.
Add cans of tomatoes and tomato puree. Cook 20 minutes.
Add salt, pepper, basil, fine cut celery leaf, marjoram and parsley.
Cook for 1 hour and add water, if evaporating.
Clean and wash all fish.
Scrub clam shells and crab legs.
Cut snapper and flounder in half.
Place in sauce (shrimp, scallop, calamari).
Cook 5 minutes.
Add crab legs, snapper, mushrooms and clams.
Cook another 5 to 10 minutes.
Add wine and sugar.
Cook 3 minutes.
Boil macaroni until tender, not soft; drain.
Pour seafood sauce over and serve.