1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1/4 c. white wine
2 cans red clam sauce
1 (48 oz.) Prego with mushrooms
Fresh basil leaves
1/2-1 tsp. crushed red peppers
Black pepper ground
2 sword fish steaks, cubed
16 peeled deveined shrimp, optional
8 steamed clams, optional
12 mussels, washed & cooked
1 can tomato paste
(Lemon juice on fish)
Fresh parsley

Saute first 5 ingredients in large pot. Add 2 cans red clam sauce and stir. Add 1 jar Prego with mushrooms and simmer slowly. Add 4-5 fresh basil leaves, red and black pepper and simmer slowly. Stir occasionally. Add swordfish and simmer 5 minutes. Add shrimp, cook 2-3 minutes, stir occasionally, thicken with tomato paste as needed. Add mussels and clams (already cooked) just to heat before serving. Serve on a bed of linguini or steamed rice, garnish with parsley and Parmesan cheese. Serves 4.