½ teaspoon Neita’s Red Pepper Vinaigrette & Marinade
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ 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 penne
1 pound clams
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

Heat ½ teaspoon Neita’s Red Pepper Vinaigrette & Marinade 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.  Add Neita’s Red Pepper Vinaigrette & Marinade and simmer uncovered 1 hour, stirring occasionally.   

Bring large pot lightly salted water to a boil.  Place pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.

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.

Heat ½ teaspoon Neita’s Red Pepper Vinaigrette & Marinade 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 pasta, and top with Parmesan cheese.