1 doz. cherrystone clams, scrubbed
1 lb. scallops
1 lb. shrimp, peeled raw
1 lb. calamari, cleaned and sliced
1 onion, minced
3 tbsp. olive oil
4 cloves garlic, minced
1/2 c. white wine, dry
2 tsp. basil
3 tsp. parsley
Dash of salt and pepper
2 tsp. rosemary or 1/2 tsp. oregano
2 (28 oz.) cans peeled tomatoes
1 lb. linguine
1 tsp. sugar

In a large Dutch oven, saute the onion and garlic in olive oil until the onion is lightly golden. Add tomatoes, rosemary, basil, parsley, wine, salt and pepper. Simmer on low heat for 45 minutes. Stir in sugar. Cook clams separately until open. Add the scallops, shrimp, calamari to sauce. Cook for 5 minutes. Add clams and cook for 3 minutes more. Serve over linguine.