The Bull Chef

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
• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.

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