Seafood Pasta (aka "clam spaghetti" or "linguini with clam sauce") This is a derivative of the Seattle Times John Hinterberger recipe passed to me by Frank Davenport. This dish is good for a big crowd. 5-6 garlic cloves, peeled & minced (NOT pressed) 1 large onion, peeled & diced 5-6 shallots, peeled & diced 2/3 cup olive oil + 1 tbsp. butter 1/4 teaspoon of red pepper flakes (leave out for Karen) 1/4 tsp. Old Bay 2 tbsp. each oregano, basil 1/2 cup white wine black pepper to taste 1 can chicken broth 3# can of chopped clams (Costco) 2# of bay scallops big can of snow crab meat (Costco) drained, liquid reserved leftover baked or fried cod (if any available) 1 can of shrimp (or can use fresh) 15 oz. can of sliced olives 2 tablespoons dried parsley 3-4 roasted green or red bell peppers, sliced the long way 4 9 oz. packages of fresh linguini (Safeway) 1/2 of a package of fresh sliced mushrooms about 1/3 cup of chopped green peppers 1/2 cup each romano and parmesan I added the mushrooms and green peppers just before putting the noodles in the boiling water, so they only had about 3 minutes. I didn't want them to cook down. Put cold wok on smallest burner and lowest heat. Add olive oil and butter, then garlic, onion and shallots, and stir frequently for 30 minutes. The idea is to allow the onion and garlic to become translucent without browning. This makes the least bitter and most sweet sauce possible. While simmering, add Old Bay and cayenne (if using). After 30 minutes are up, add oregano, basil, white wine and pepper. Simmer for awhile longer, then add liquid from snow crab and the chicken broth. Start a pot of water to heating. About 20 minutes before dinner, add leftover fried cod, crab meat, fresh small bay scallops, shrimp, olives, mushrooms, bell peppers and dried parsley Cook fresh linguini noodles 2 minutes, then drain and dump into the wok along with:the grated parmesan and romano cheeses. Toss the noodles and cheese in the sauce continuously for 5 minutes, then serve.