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Ingredients

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 ½ 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 ½ cup grated Parmesan cheese

Nutrition Info

450 calories carbohydrate: 59.2 g cholesterol: 129.6 mg fat: 6.5 g fiber: 6 g protein: 36.8 g saturatedFat: 1.6 g servingSize: - sodium: 938.3 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

8 servings

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!