Ingredients
8
8 servings
- •4 teaspoons extra-virgin olive oil, divided
- •1 cup chopped onion
- •3 cloves garlic, minced, divided
- •1 (28 ounce) can crushed tomatoes
- •1 (6 ounce) can tomato paste
- •0.5 cup white wine
- •1 tablespoon sugar
- •1 tablespoon crushed red pepper flakes
- •2 teaspoons dried oregano
- •1 teaspoon salt
- •1 large bay leaf
- •1 (16 ounce) package uncooked spaghetti
- •1 pound clams
- •1 pound shrimp
- •1 pound scallops
- •0.5 cup grated Parmesan cheese
Instructions
- Heat 2 teaspoons oil in a saucepan over medium heat. Add onion and 2/3 of the garlic; cook and stir until tender, 3 to 5 minutes. Mix in crushed tomatoes, tomato paste, wine, sugar, pepper flakes, oregano, salt, and bay leaf. Bring to a simmer and cook, uncovered and stirring occasionally, for 1 hour.
- When the sauce has about 20 minutes left, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until shells open, 5 to 7 minutes. Discard any clams that do not open. Stir opened clams into the sauce.
- Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add shrimp and scallops; cook and stir until opaque, about 2 minutes. Stir in remaining garlic. Transfer mixture to the sauce.
- Drain spaghetti. Serve seafood sauce over top and garnish with Parmesan cheese.
Nutritional Facts
Per 8 servings
- Calories: 450
- Carbohydrate: 59g
- Fat: 7g
- Fiber: 6g
- Protein: 37g
- Sugar: 6g
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