1 lg. can (8 oz.) mushrooms
2 cans (7 1/2 oz.) chopped clams
1/2 lb. crabmeat
1/4 c. olive oil
3 cloves garlic, crushed
2 tbsp. chopped parsley
3/4 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
16 oz. (1 qt.) tomatoes, undrained
1 can (8 oz.) tomato sauce
1/2 can (3 oz.) tomato paste
1 pkg. linguine, cooked and drained

Drain clams reserving liquid (1 cup); set clams aside. Slowly heat oil in medium saucepan. Add garlic and cook until golden.

Remove from heat. Add parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, tomato paste and reserved clam liquid; mix well. Cook over medium heat and stir often until mixture comes to a boil.

Then reduce heat and let simmer uncovered 45 minutes, stirring occasionally within last five (5) minutes of cooking time. Add clams, crabmeat and mushrooms. Serve hot over linguine.