Spirited Seafood Linguine

• 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)

1. 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. 2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.

tomatoes, white wine, parsley, olive oil, garlic, salt, dried basil, fresh ground pepper, scrod fish, shrimp, olives, linguine, parmesan cheese, parsley

Taken from www.food.com/recipe/spirited-seafood-linguine-182072 (may not work)