1 tbsp. olive oil
3 cloves garlic, minced
1/2 tsp. crushed red pepper
1 (28 oz.) can whole plum tomatoes
1/2 c. dry white wine
1 bay leaf
8 lg. uncooked shrimp, cleaned and peeled
12 littleneck clams, cleaned
12 mussels, cleaned
1 lb. linguine

Heat oil with pan. Add garlic and red pepper. Stir until lightly browned. Stir in tomatoes, wine and bay leaf and simmer 5 minutes. Break up tomatoes. Add seafood. Cover and simmer about 4 minutes until clams and mussels open. Toss with cooked pasta. Serves 4.