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Saute garlic in olive oil; add clams and mussels. Add basil, sun-dried tomatoes, green onions, fresh tomatoes, butter, parsley and saffron. Simmer until fresh tomatoes are cooked down. When clams and mussels are just about to open, add shrimp and scallops. Deglaze with sweet Marsala then marinara sauce. Simmer until clams and mussels open. Discard any shellfish that do not open. Source: Cafe Giovanni. Posted to MM-Recipes Digest V4 #072 by "John S. Merkel"
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