3 onions, chopped
3 lg. cloves garlic, chopped
1/4 c. olive oil
3/4 lb. mushrooms, sliced thin
2 lg. c. plum tomatoes, drained & chopped
1 lg. c. tomato puree
1 tbsp. tomato paste
3/4 c. dry red wine
2 tsp. oregano
2 tsp. basil
1/2 tsp. tarragon
1 tbsp. sugar
1/2 stick melted butter
1 lb. can scallops, shrimp shelled, mussels cleaned, lobster meat cooked
1/2 c. dry vermouth
1 lb. linguine, cooked

In large kettle brown onions and garlic in olive oil until soft. Add mushrooms, cook until soft. Add plum tomatoes, puree paste, wine and spices. Simmer 2 hours in covered pan, stirring occasionally.

10 minutes before serving: In large deep skillet, heat butter, in it saute all the fish for 5 minutes. Add vermouth and boil the mixture for 2 minutes. Discard any unopened mussels. Add seafood with liquid to tomato sauce. Simmer all for 1 minute. Serve over cooked linguine.