1/3 c. olive oil
4 garlic cloves
2 c. finely chopped onions
1 c. dry white wine
1 c. clam juice
1 can (35 oz.) Italian plum tomatoes, drained, seeded and chopped
1/2 c. chopped fresh basil
1 tsp. salt (or to taste)
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
24 mussels, cleaned
1/2 lb. shrimp, cleaned and deveined
1 lb. cod, cut into large chunks
1 tbsp. balsamic vinegar
3/4 lb. linguini, cooked

In a Dutch oven, heat oil over medium-high heat. Add garlic and onions. Sauté, stirring frequently until translucent, about 10 minutes; do not let garlic burn. Add wine and simmer until reduced by half. Add clam juice and tomatoes.

Cook, uncovered, for 40 minutes. Stir in basil, salt (to taste), thyme and hot red pepper flakes. Add mussels; cover and simmer until shells open, 1 or 2 minutes. Stir in shrimp and cod. Cover and simmer until fish is opaque in color (about 5 minutes). Stir in vinegar.

Serve over linguini (cooked according to package directions).

Makes 6 servings.