Shrimp, Clams, and Scallops Pasta

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.

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.

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 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque.

Stir into the sauce.

Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.