Spirited Seafood Linguine - cooking recipe

Ingredients

1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine or 1/2 cup clam juice
1/2 cup parsley, chopped
2 tablespoons olive oil
3 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon fresh ground pepper
1/2 lb halibut or 1/2 lb scrod fish, cut into chunks
6 ounces shrimp, shelled and deveined
6 ounces sea scallops, each sliced in half
1/2 cup halved pitted ripe olives
12 ounces linguine or 12 ounces spaghetti, cooked
1/3 cup grated parmesan cheese
parsley sprig (to garnish)

Preparation

1. In large saucepot, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil, and pepper. Bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes or until shrimp turn pink and scallops are opaque. Stir in olives.
2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.