1 bunch green onions, chopped
1/4 c. virgin olive oil
1 (28 oz.) can whole peeled tomatoes with juice
1/2 tsp. salt
1/4 tsp. red pepper flakes
1 lb. scallops
2 tsp. Polander's chopped garlic
5 oz. white wine
2 tbsp. fresh parsley, chopped
1 tsp. J.D.'s Vegetable Magic
16 to 20 fresh clams
1 lb. linguine, cooked

Saute onions in 2 tablespoons oil in large saucepan until tender. Cut up tomatoes and add tomatoes and the juice, salt, red pepper flakes to saucepan. Heat to boiling, reduce heat and cook, uncovered for 20 minutes, stirring occasionally. Add scallops and cook 5 minutes more or until tender. In another saucepan, saute garlic in remaining oil for 2 to 3 minutes. Add wine, parsley and vegetable magic. Heat to boiling. Add clams and cook, covered for 5 to 8 minutes or until clams have opened. Discard any clams that do not open. Stir cooking liquid from clams into the tomato mixture. Toss pasta with one half of the tomato mixture in large mixing bowl. Arrange the pasta in a very deep serving dish. Pour remaining sauce over pasta. Arrange clams around edge of platter.