A treasure of seafood and vegetables in a spicy tomato sauce, with greenlip mussels, clams, shrimp, asparagus, red and yellow bell pepper and sun-dried tomatoes tossed with linguine pasta.

Seafood Sauce with Pasta

1 to 2 tablespoons olive oil
Salt and pepper to taste
1 clove garlic, minced
4 greenlip mussels, scrubbed and debearded
6 small hard-shell clams in shelled, scrubbed
3/4 cup dry white wine
1/2 red bell pepper, cored and seeded, cut into matchsticks
1/2 yellow bell pepper, cored and seeded, cut into matchsticks
4 stalks fresh asparagus, trimmed and cut into 2-inch pieces
3 sun-dried tomatoes (oil-packed), drained and cut into slivers
Pinch of dried red chili flakes
4 raw shrimp, shells and veins removed

8 ounces linguine pasta, cooked and drained
Optional garnish: sprigs of Italian parsley

1. Heat oil in a large skillet. Add salt, pepper and garlic; cook on medium-high heat for 30 seconds. Add mussels, clams and wine. Cover and cook until shellfish starts to open. (Discard any unopened clams.)
2. Add bell peppers, asparagus, tomatoes and dried red chili flakes. Cook on high heat for 1 minute. Add shrimp and cook, shaking handle of skillet frequently, until liquid has reduced and seafood is cooked.
3. Taste and adjust seasoning as needed. Toss with cooked linguine. If desired, garnish with Italian parsley.

Makes 2 servings.