Seafood Pasta (aka "clam spaghetti" or "linguini with clam sauce")

This is a derivative of the Seattle Times John Hinterberger recipe passed
to me by Frank Davenport. This dish is good for a big crowd. 

Mar. 2003 version (served to poker crowd):

I used a bit more oil and butter (maybe 3/4c olive oil and 2 tbsp butter)
and 3 medium onions and no shallots. I used a lot of little garlic cloves,
way more than 5-6, but low yielding. This was essentially a double batch.

I found I did need to use the wok on the very lowest flame on the very 
coldest burner, and I couldn't let it sit very long or the garlic would
stick to the bottom.

Here was what I did this time:

A 3# can of chopped clams from Costco
2# of bay scallops
big (bigger than a tunafish) can of crab meat from Costco
Campbell's Soup-sized can of olives, sliced
3-4 roasted red peppers, sliced the long way
maybe 2 tablespoons of red pepper flakes (the kind they serve on pizza) 
 NOTE: this was too much - cut it back!
again used basil and oregano, about a scant handful each (1/4 cup?) anyway,
maybe half a Spice Islands-sized jar full each.
forgot the Old Bay
4 9 oz. packages of fresh linguini from Safeway
1/2 of a package of fresh sliced mushrooms
about 1/3 cup of chopped green peppers
probably 1/2 cup each romano and parmesan

I added the mushrooms and green peppers just before putting the noodles
in the boiling water, so they only had about 3 minutes. I didn't want 
them to cook down.

This version was a little too spicy but was *very* well received.

Feb. 2003 version (served to 9 people):

Start with:

5-6 garlic cloves, peeled & minced (NOT pressed)
1 large onion, peeled & diced
5-6 shallots, peeled & diced
2/3 cup olive oil + 1 tbsp. butter

Put cold wok on smallest burner and lowest heat. Add above and
stir frequently for 30 minutes. The idea is to allow the onion
and garlic to become translucent without browning. This makes
the least bitter and most sweet sauce possible. While simmering, add

1/4 tsp. cayenne pepper (more if not serving kids)
1/4 tsp. Old Bay

After the 30 minutes are up, add

2 tbsp. each oregano, basil
1/2 cup white wine
crack in some black pepper

Simmer for awhile longer, then add

liquid from one can snow crab (packed in chicken broth)
1 can chicken broth (I needed lots of liquid for all the pasta)


About 20 minutes before dinner, add

leftover fried cod
2 cans crab meat
fresh small bay scallops
1 can shrimp
small jar diced pimientos
small can sliced olives
small can mushroom pieces
2 tbsp. dried parsley

Cook 27 oz. (3 packages) of fresh linguini noodles 2 minutes,
then drain and dump into the wok along with:

1/4 cup grated parmesan cheese
1/4 cup grated romano cheese

Toss the noodles and cheese in the sauce continuously for 5 minutes,
then serve.