1 med. onion, chopped
3 cloves garlic, minced
1/2 green pepper, chopped
1/3 c. chopped fresh parsley
1/4 c. olive oil
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomatoes, undrained & chopped
1/2 c. water
1 tbsp. lemon juice
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
1 doz. cherrystone clams in shells (opt.)
1 lb. unpeeled med.-size fresh shrimp
1 lb. fresh lump crabmeat
1 (12 oz.) pkg. linguine or spaghetti
Grated Parmesan cheese

Saute onion, garlic, green pepper and parsley in hot oil in a Dutch oven. Add next 8 ingredients; simmer 20 minutes or until thickened, stirring occasionally.

Scrub clams thoroughly, discarding any shells that are cracked or open. Add clams to sauce; cover and simmer about 5 to 10 minutes. Peel and devein shrimp; add shrimp and crabmeat. Simmer an additional 10 minutes or until clams open and shrimp turn pink.

Cook linguine according to package directions, drain. Place on warm platter, and top with sauce. Sprinkle with Parmesan cheese. Yield: 6 to 8 servings.