3 tbsp. light olive oil
1 lg. onion, minced
2 garlic cloves, minced
1/4 c. dry white wine
1 1/2 tbsp. fresh basil or 1 1/2 tsp. dried basil
1 tbsp. fresh marjoram or 1 tsp. dried
1 1/2 c. Italian seasoned canned tomatoes, well drained
2 lbs. small clams, scrubbed
1 lb. sea scallops, halved
1 lb. large shrimp, peeled, deveined and butterflied
Salt and freshly ground pepper
1 lb. spaghetti, cooked al dente

Heat oil in 4 or 5 quart saucepan over medium high heat. Add onion and saute until lightly golden. Add garlic and saute an additional 30 seconds. Stir in wine, basil, and marjoram and cook 1 minute. Add tomatoes, increase heat and boil 5 minutes. Reduce heat to medium, add clams, cover and cook until shells open about 1/2 inch, approximately 5 minutes. Add scallops and shrimp. Cover and cook until scallops and shrimp are barely firm about 2 or 3 minutes. Season to taste with salt and pepper, add spaghetti and toss gently to mix. Serves 6 as a main course. Serve with a California salad and baquette.