¼ c olive oil

1 large onion, chopped

2 cloves garlic, minced

1 large green pepper, chopped

1/3 c parsley, chopped

1 large can tomato sauce (1 lb)

1 can diced tomatoes (1 lb. 12 oz)

1 c dry wine

1 bay leaf

1 tsp dry basil

½ tsp oregano

12 sm. clams, scrubbed

1 lb med. raw shrimp, shelled, deveined

1 cooked Dungeness crab, cleaned, cracked

Heat oil in pan over medium heat. Add onion, garlic, bell pepper, and parsley; cook, stirring occasionally, until onion is soft (10 min). Stir in tomato sauce, tomatoes, and their liquid, wine, bay leaf, basil, and oregano. Bring to boil over high heat; reduce heat, cover, and simmer for 20 minutes. Add clams, shrimp, and crab; cover and simmer until clams open and shrimp turn pink (10 min). Discard any unopened clams.