1 med. onion, chopped
1 green pepper, chopped
3 tbsp. olive oil
2 (28 oz.) cans crushed tomatoes
1 (16 oz.) can stewed tomatoes
1/2 lb. sweet Italian sausage, cut into sm. pieces
1/4 lb. linguica (spicy Portuguese sausage), chopped
1/2 c. red wine
3 tbsp. paprika
3 tbsp. honey
1 tbsp. brown sugar
5 drops Tabasco
1 lb. scallops
1 lb. uncooked shrimp, cleaned
1 lb. linguine
Parmesan cheese

In a skillet saute onion and green pepper in 2 tablespoons of the olive oil. Turn into a heavy pot. Add crushed tomatoes and stewed tomatoes. Heat. In a separate skillet, saute all but 1 link of the Italian sausage and the linguica in 1 tablespoon olive oil. Add sausage to the pot. Saute reserved sausage link in red wine. Add to the pot. Add paprika, honey, brown sugar and Tabasco sauce. Mix well and simmer over a slow heat for 4 hours. Cool.

Reheat 1 hour before serving. Bring to a simmer 15 minutes before serving and add scallops and shrimp. Cook at a simmer 12 to 15 minutes. Serve over cooked linguine. Sprinkle with grated Parmesan cheese and serve with a hearty fresh bread.