Instructions:

Seafood Linguini

Source: Recipe by Lisa Stapor

1/3 pound small fresh shrimp, peeled
1/4 pound bay scallops
1 small onion, thinly sliced
1 clove garlic, minced
1 (14 1/2 ounce) can whole tomatoes, drained and chopped
1/2 cup chopped green pepper
1/2 cup Chablis or other dry white wine
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 teaspoon dried whole basil
1/8 teaspoon salt.
1 pound linguini (pasta)

Cook linguini until tender.

Coat a large skillet with cooking spray and place over medium heat until hot. Add onion and garlic and saute.