Ingredients
1/3 cup chopped onion3 tablespoons chopped sweet red pepper1 garlic clove, minced1-1/2 teaspoons olive oil1 cup canned diced tomatoes, undrained1 can (8 ounces) tomato sauce3 tablespoons dry red wine or chicken broth4-1/2 teaspoons minced fresh oregano4-1/2 teaspoons minced fresh parsley3/4 teaspoon Worcestershire sauce1/4 teaspoon crushed red pepper flakes3/4 cup drained canned whole baby clams6 ounces uncooked medium shrimp, peeled and deveined1/4 pound bay scallops
Preparation
In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.
