by Ken Corrigan
For the marinara sauce:
3 cans of Pomodoro whole plum tomatoes
12 cloves of garlic chopped and minced
1 medium onion chopped and minced
1/4 cup sugar (dissolvable)
6 bay leaves
2 tbsp oregeno
2 tbsp basil
4 tbsp parsley
1/4 cup pure olive oil
3/4 cup water
4 tbsp red pepper or tabasco sauce (Don't use red pepper if you can't eat it. Put it to the side)
In a stock pot, heat olive and add in onion, saute' til translucent. Add your garlic and do the same thing. Slowly add your tomatoes, oregano,basil and water and bring to boil. Lower heat and simmer for 1 hour. Add your sugar and bay leaf and continue to simmer for 2 1/2 hours.
For the seafood:
1 lb clam meat ( you can use canned clams) washed and patted dry
1 lb sea scallops, cleaned and cut into quarters
1 lb of mussels, cleaned and deveined
1 lb of fresh calimari
Once your marinara sauce is 3/4 way done, add the seafood 1 at a time and blend in with the sauce. Once all the seafood is in, cook sauce for additional 10 minutes to let seafood cook. Do not overcook the seafood or it becomes tough. Serve over spaghetti or linguine and serve with Italian bread or garlic bread.