Seafood Stew

• diced tomatoes, if available, if not use canned diced tomatoes
• garlic, sauteed
• fresh basil
• fresh oregano,
• fresh lemon juice
• One bottle clam juice
• 2 dozen fresh mussels,
• 1 pound fresh swordfish
• 3/4 pounds fresh bay scallops
• 1 pound extra large shrimp
• 1 pound linguine
• fresh grated parmesean cheese

1. This is a quick easy recipe, that everyone loves. To begin, saute garlic in a little olive oil until tender, add basil and oregano, sautee until flavors blend. Add the diced tomatoes. If adding fresh tomatoes plan on six, if using canned tomatoes plan on using two 14.5 oz. cans. When tomato sauce is simmering add the bottled clam juice and the juice of one lemon. Cut the swordfish into bite size pieces and add to the tomato mixture, simmer about 8 minutes. When the swordfish is cooked add the bay scallops, and cook an additional five minutes, then add the shrimp and lastely the mussels, when the mussels have opened they are done, if for some reason the mussles do not open, discard them.
2. Serve over cooked linguine, and pass the fresh grated paresean cheese. a crispy salad and a hot loaf of wonderful bread rounds out the meal.

tomatoes, garlic, fresh basil, fresh oregano, lemon juice, clam juice, fresh mussels, swordfish, bay scallops, shrimp, linguine, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/seafood-stew-1200929 (may not work)