Sonny Bono's Frutta di Mare a la Palm Springs

Steam clams and mussels over water with half the garlic, wine and lemon juice for 9 to 10 minutes until they open. Discard liquid.

Boil crayfish in enough water to cover, with half the onion, the carrots, a celery stalk, crushed chilies, salt and pepper for 15 minutes. Leave shells intact, discard liquid.

To prepare broth, cook the rest of the celery, onion, anchovies with oil, half of the olive oil and bay leaves in a large covered saucepan over medium heat. Cook until the celery feels fork tender.

Add clams with juice and half the wine and cook for 5 minutes. Add crushed tomatoes, oregano, basil, fennel seeds, chilies, salt and pepper. Bring to a boil for 5 minutes.

To prepare fish, heat rest of olive oil and butter in a large skillet over medium heat until hot. Add swordfish, snapper, salmon, scallops, shrimp, salt and pepper. Saute until cooked on all sides.

Add rest of wine and lemon juice, cook for 3 minutes. Add to broth, then add the steamed mussels, clams and crayfish.

Serve in a deep dish with linguine, a salad of fresh greens, crisp Italian bread and your favorite white wine.

NOTE: In English this recipe is called "Fruit of the Sea" which is served at Sonny Bono's restaurant in Palm Springs, CA.