Ingredients
5 garlic cloves, minced2 tablespoons olive oil1 jar (24 ounces) tomato basil pasta sauce1 bottle (8 ounces) clam juice1 cup dry white wine or chicken broth1/4 cup water1 teaspoon salt1 teaspoon sugar1 teaspoon crushed red pepper flakes1 teaspoon minced fresh basil1 teaspoon minced fresh thyme1 pound fresh littleneck clams1 pound fresh mussels, scrubbed and beards removed1 pound uncooked medium shrimp, peeled and deveined1 pound bay scallops1 package (6 ounces) fresh baby spinach
Preparation
In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.
