Today's entree

Richelle (Whitehead) Johnson asked me for a favorite Entree recipe. So here goes...

Red Clam/Scallop sauce over linguini

Ingredients
2   8 ounce cans diced tomatoes. (Hunts select is the best)
1 16 ounce can Tomato sauce
2 small cans tomato paste
2 ounces extra virgin olive oil
2 TBLS butter
1/2 small onion diced small
1 TBLS minced garlic (The wet kind)
1 tsp granulated garlic
2 cans minced clams
8 ounces frozen scallops (raw thaw in warm water and quarter)
1 tsp ground fennell seed
1 tsp granulated onion
1/2 cup grated parmesean
1/8 cup brown sugar
1/8 cup Italian seasoning
salt & pepper to taste

In a frying pan heat oil & butter until butter melts. Add garlic and onion. cook on low heat. (Do not burn garlic) Add diced tomatoes, clams (with juice, do not drain) cook until it starts to boil. Add brown sugar, tomato sauce, granulated garlic, granulated onion, fennell, Italian Seasoning, and thawed scallops. bring to a boil. Add tomato paste. Add water to desired consistency.  You want this sauce to be a little thicker. Add parmesean cheese at the end of the cooking process. Add salt and pepper to desired taste.   Mix well.
Cook linguine pasta, in salted water. drain, (Don't rinse) while hot, mix with a little olive oil.
Place Linguine on plates, pour sauce on top. (Do not mix sauce with pasta before serving) enjoy.