1/3 c. olive oil
4 garlic cloves
2 c. finely chopped onions
1 c. dry white wine
1 c. clam juice
1 can (35 oz.) Italian plum tomatoes, drained, seeded and chopped
1/2 c. chopped fresh basil
2 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
24 mussels cleaned
1/2 lb. cleaned shrimp
1 lb. cod cut up large chunks
1 tbsp. balsamic vinegar
3/4 lb. linguini (cooked)

In Dutch oven heat oil over medium high heat. Add garlic and onions and saute, stirring frequently until translucent, about 10 minutes. Add wine and cook until reduced by half. Add clam juice and can of tomatoes. Cook uncovered 40 minutes. Stir in basil, salt, thyme and red pepper flakes. Add mussels; cover and simmer until shells open, 1 or 2 minutes. Stir in shrimp and cod; cover and simmer until opaque about 5 minutes. Stir in vinegar. Serve over linguini. Makes 6 servings.