3 tablespoons EVOO
4 cloves garlic, chopped
2 Fresno chile peppers, thinly sliced
1 small red onion, finely chopped
1/2 cup dry sherry or dry vermouth
2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
1 teaspoon dried oregano or marjoram
1 cup fresh basil leaves (about 20), torn
1/4 cup fresh flat-leaf parsley leaves, chopped
1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
Freshly ground pepper
Seafood seasoning, such as Old Bay
1 tablespoon EVOO
1/4 cup dry vermouth
1 pound linguine
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