1 lb. linguini
4 lbs. mussels
2 lbs. clams
Marinara sauce
Garlic
Fresh parsley
Fresh basil
Red pepper to taste
White wine

Saute garlic, parsley, basil, pepper until light golden. Add the mussels and clams, approximately 1/2 cup white wine and 2 cups of good marinara sauce. Cover and cook until the shellfish open, stirring occasionally. When the shells are open, remove the cover and cook only several minutes more to reduce.

Cook pasta according to directions. Toss with sauce and serve.

Serves 4.