Shrimp, Clams, and Scallops Pasta

Recipe View Prepare the Aromatic Tomato Sauce: Heat 2 teaspoons of olive oil in a large saucepan over medium heat. Add the chopped onion and 2/3 of the minced garlic. Sauté until tender and fragrant, about 3 to 5 minutes.

Recipe View Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, white wine, sugar, crushed red pepper flakes, dried oregano, salt, and bay leaf. Bring to a gentle simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, for 1 hour, allowing the flavors to meld beautifully.

Recipe View Cook the Pasta: While the sauce simmers with about 20 minutes remaining, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, stirring occasionally, until al dente, about 12 minutes.

Recipe View Steam the Clams: While the pasta is cooking, prepare the clams. Place a steamer insert into a separate saucepan and fill with water just below the bottom of the steamer. Bring the water to a boil. Add the clams, cover, and steam until the shells open wide, about 5 to 7 minutes. Discard any clams that stubbornly refuse to open.

Recipe View Sauté the Shrimp and Scallops: In a large skillet, heat the remaining 2 teaspoons of olive oil over medium heat. Add the shrimp and scallops and sauté until they turn opaque and are cooked through, about 2 minutes. Stir in the remaining minced garlic during the last 30 seconds to infuse the seafood with its pungent aroma. Transfer the shrimp and scallop mixture to the simmering tomato sauce.

Recipe View Combine and Serve: Drain the cooked spaghetti well. Add the steamed clams (removed from their shells or not is up to you) and the drained spaghetti to the sauce. Toss gently to coat the pasta evenly with the luscious seafood sauce. Serve immediately, garnished generously with grated Parmesan cheese.