3 tbsp. olive oil
4 gloves garlic, finely chopped or use press
1 sm. onion, finely chopped
4-5 tbsp. basil
4 tbsp. parsley
1 tbsp. sugar
Dash crushed red pepper
Salt & pepper to taste
28 oz. can crushed tomatoes
1/4 lb. EACH of scallops, shrimp, little necks

Saute onion and garlic until tender in oil. Add tomatoes and small amount of water; simmer 15 minutes. Add basil, parsley, sugar, salt and pepper; simmer another 10 minutes. Add seafood and cook until done (about 5-10 minutes). Serve over linguine and sprinkle with grated cheese.

Note: IN summer I use fresh garden tomatoes and herbs.