Shrimp, Clams, and Scallops Pasta recipe

8 servings

2 teaspoons extra virgin olive oil

1 cup chopped onion

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1/2 cup white wine

1 tablespoon sugar

1 teaspoon salt

2 teaspoons dried oregano

1 tablespoon crushed red pepper flakes

1 bay leaf

1 (16 ounce) package uncooked spaghetti

1 pound clams

2 teaspoons extra virgin olive oil

1 pound shrimp

1 pound scallops

1 clove garlic, minced

1/2 cup grated Parmesan cheese

Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender.

Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf.

Simmer uncovered 1 hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil.

Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.

Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened.

Discard clams that do not open.

Stir into the sauce.

Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque.

Mix in garlic.

Stir into the sauce.

Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.