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1/3 c. chopped onion
2 tbsp. olive oil
1 lg. clove garlic, minced
1/2 c. dry white wine
5 lg. fresh tomatoes, seeded & chopped
2 tbsp. tomato paste
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
1/8 tsp. salt
10 oz. angel hair pasta or linguine
1/2 lb. scallops
1/2 lb. shrimp
1 can chopped clams, rinsed & drained

Saute onion in oil in 3 quart saucepan over medium heat until soft (about 4 minutes). Add garlic, cook 1 minute. Add wine, cook until wine is evaporated 4-5 minutes. Remove from heat. Stir tomatoes, pasta, basil, salt, pepper and oregano into onion mixture.

Heat to boiling. Reduce heat to medium. Cook uncovered, stirring occasionally until sauce is thick, about 20 minutes. Stir in clams, shrimp and scallops. Cook uncovered, stirring occasionally until shrimp and scallops are cooked (about 20 minutes). Serve over pasta.

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