Seafood Stew Over Linguini

1 medium onion diced
2 garlic cloves crushed and roughly chopped
1 green pepper diced
1/2 cup olive oil
1 16-ounce can crushed tomatoes
1/2 cup water
1 tablespoon red chili flakes
1 teaspoon of cayenne pepper
Salt and pepper to taste
1/2 cup of red wine
(semi dry — cabernet is recommended)
1 cup of diced fresh Roma tomatoes
1 tilapia fillet
6 baby neck clams
6 mussels
4 prawns
1/4 pound of fresh squid sliced into
1/4-1/2 inch rings
1 tablespoon of fresh oregano, roughly chopped
1 tablespoon of fresh basil roughly chopped
1/4 cup diced sun dried tomatoes
(re-hydrated in water and drained)
2 tablespoon fresh flat leaf parsley chopped
(if not available use regular parsley)
1 tablespoon salt
1 pound linguine

Step 1 Fill stockpot with water and salt, and bring to a rolling boil. Step 2 Heat oil over medium heat in large saute pan or a 5-quart stock pot. Saute onions till translucent. Add garlic, green pepper, chili flakes and cayenne pepper. Stir over medium heat for 2 minutes, deglaze with red wine. Reduce by 1/4 and add fresh tomatoes, crushed tomatoes, re-hydrated sun dried tomatoes and water. Reduce heat and simmer. Step 3 Slice tilapia fillet in 2-inch strips. Add mussels, clams, prawns, squid and tilapia. Cover and simmer 5-7 minutes or until all the clams and mussels are open, and the tilapia and shrimp are opaque. Step 4 Cook and drain linguine (or your favorite pasta will work). Place into a serving bowl. Step 5 Ladle spicy tomato broth onto linguine. With tongs grab all the shellfish and mollusks and place on top of sauce and pasta. Sprinkle fresh herbs on top and serve.