Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saut, until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes. Add the seafood and simmer until the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 minutes longer. Discard any clams that do not open. Be careful not to overcook. Ladle the seafood and sauce into bowls and serve.

Substitutions for the Dungeness crab: 2 lb. Snow or king crab legs, cut into 4-inch lengths and cracked Or 3 lb. Blue crab

These types of fish can be used: rockfish, red snapper, halibut, monkfish or cod

Cal. 460/ Prot. 60g/ Carbo. 35g/ Sat. 1g/Total fat 6g/ Om-3 .6g/ Chol. 160mg/ Sdm. 2141mg -recipe created by Kathleen Stang

seafood to stand out. The light, flavorful sauce is based on ingredients which are usually on hand: garlic, onions, dried herbs, canned ready-cut tomatoes, dry white wine, and-in a pinch-canned clams.