* Note: Mince 1/4 of a small onion together with "A TOUCH OF GARLIC" (one garlic clove).

For the Shrimp Stock: Preheat medium-size saucepot on high heat for approximately 3 minutes. Add olive oil. Wait 2 minutes, then add shrimp shells. Saute shells for 2 to 3 minutes or until they are a bright orange in color. Add remaining ingredients, then lower heat to medium and reduce by half, approximately 10 to 15 minutes. Pour through a fine strainer discarding shells and reserving liquid stock. May be prepared and refrigerated up to 5 days in advance. (Makes 4 ounces)

For the Pommodoro Sauce: Sauté garlic and onion mixture and olive oil in a small saucepot on medium-low heat for approximately 5 minutes stirring frequently. Do not brown. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. May be prepared and refrigerated up to 5 days in advance. (Makes 8 ounces)

Sauté garlic and onion mixture with olive oil in a large skillet for two minutes on high heat. Add white wine, salt, pepper, oregano, Shrimp Stock, Pommodoro Sauce, mussels and clams. Cover and poach for 5 minutes. Add swordfish and sea bass, cover again and continue to poach for 5 minutes. Add shrimp, calamari, scungilli, capers and basil. Cover once more and simmer for 3 minutes or until shrimp are cooked through.

To serve: Arrange shellfish around linguine in large pasta bowl. Pour remaining seafood sauce over center of pasta.

This recipe yields 1 to 2 servings.

Brian Nemeth is the chef at the A Touch of Garlic restaurant in Springfield, MA