1/4 c  Butter
2 c  Sliced celery
2 c  Sliced mushrooms
1/4 c  Whipping cream
1 ts Minced fresh garlic
2 c  Broccoli flowerets
2 cn (7 1/2oz) chopped undrained
Clams
1 cn (12oz) Hunts tomato paste
1    Bottle (8oz) clam juice
1/2 c  Dry white wine
1 tb Parsley flakes
1/2 ts Oregano
1/4 ts Pepper
1 lb Scallops
1 lb Pasta shells, cooked &
Drained

In Dutch oven, melt butter. Saute celery, mushrooms & garlic in
butter until vegetables are tender. Add remaining ingredients, except
scallops, cream & pasta shells. Bring to boil, reduce heat & simmer,
uncovered, stirring occasionally, 30 minutes. Stir in scallops &
cream & simmer an additional 5 minutes. Serve sauce over pasta shells.