1/4 c. olive oil
1/2 tbsp. minced garlic
1/2 c. chopped sweet red peppers
32 oz. crushed tomatoes
1 tbsp. chopped parsley
1/2 tsp. red pepper flakes
1/4 tsp. ground pepper
2 tsp. oregano
1/4 c. brandy
1 1/2 lbs. linguine, cooked al dente
1 doz. fresh mushrooms or combination of mussels, shrimp, lobster and scallops, drained

1. Heat oil in heavy skillet. Add garlic and peppers and cook over medium heat until peppers are soft.

2. Add remaining ingredients except brandy. Bring to a boil, reduce heat and simmer uncovered 30 minutes.

3. Add brandy and return to a boil. Simmer 5 minutes. Can be made ahead to this point and refrigerated.

4. Return sauce to slow boil. Top with shellfish. Cover and simmer until mussels open and shrimp is pink, about 10 minutes.

5. Dish sauce over pasta. Top with shellfish. Serve with freshly grated Parmesan.