1 lg. can crushed tomatoes
1/2 c. clam juice
1/2 c. chopped parsley
2 tbsp. olive oil
2 garlic cloves, crushed
1 tsp. salt
1/2 tsp. basil
1/4 tsp. freshly ground pepper
1/2 lb. scrod, cut into chunks
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1/2 c. pitted and sliced black olives
1 lb. linguini
1/3 c. grated Romano cheese

In large saucepan combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil and pepper. Bring to a boil over medium heat. Reduce heat to low, simmer uncovered 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2-3 minutes more, until shrimp turn pink and scallops are opaque. Stir in olives.

To serve: In large bowl toss linguini with 1 1/2 cups sauce and 2 tablespoons Romano cheese. Pour remaining sauce on top and sprinkle with remaining cheese. Serves 6.

Secretary of State, R.I.