1 tsp. olive oil
1 med. chopped onion
1 clove minced garlic
1/2 chopped green pepper
1/3 c. chopped parsley
2 (14 1/2 oz.) cans tomatoes
2 (8 oz.) cans tomato sauce
1 tsp. lemon juice
1 tsp. basil
1 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. pepper
1 doz. fresh clams in shell
1 lb. unpeeled shrimp
6 oz. linguini

Coat large skillet with cooking spray. Add oil, place over medium heat until hot. Add next 4 ingredients, saute until tender.

Drain tomatoes, reserve 1/2 cup liquid, chop tomatoes. Add tomatoes, reserved liquid, sauce, lemon juice and seasonings to vegetables. Simmer, uncovered 20 minutes.

Scrub clams with brush under running water, set aside. Peel and devein shrimp, add clams and shrimp to sauce. Cover and simmer 20 minutes or until clams open.

Cook linguine according to package directions, omitting salt, drain. Place on a warm platter and top with sauce. Serves 6.