linguine with mussels & clams

First, the mussels and clams were steamed in a pan with some white wine.  In a separate pan, I heated olive oil, added a few garlic slices and diced onion, then after a few minutes of sautéing, added canned san marzano tomatoes and simmered the sauce for about twenty minutes, seasoning with salt and pepper.  I was going to save the liquid from cooking the mussels and clams to add to the tomato sauce, but decided against it to keep more tomato flavor in the sauce.  When the linguine was cooked, it was mixed with the sauce and shellfish, and fresh parsley and freshly grated parmesan were sprinkled on top.

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