• 15 littleneck clams
• 1 pound shrimp, peeled and de-veined
• 1/2 pound sea scallops
• 6 large cloves garlic, minced
• 3 roma tomatoes, seeded and chopped

• (1) 15-ounce can whole peeled tomatoes, seeded
• 6 tablespoons olive oil, divided
• 1 teaspoon crushed red pepper flakes
• 3 to 4 tablespoons Italian parsley, chopped
• 1 pound angel hair pasta

Hold clams over a large bowl to catch juices when opening them. Remove clams from their shell, chop, and set aside. Allow juices caught in bowl to remain undisturbed so that sand and grit will fall to the bottom. In a large frying pan, heat 2 tablespoons olive oil over moderate heat. Lightly brown the garlic; add both fresh roma and canned tomatoes and pepper flakes. Simmer 20 minutes. Remove from heat. In another large frying pan, heat 2 tablespoons of olive oil over moderately high heat. Stir in the shrimp and scallops and sauté 30 seconds to evaporate excess moisture. Stir in clams and then juice, being careful not to include any sand that has settled at the bottom of the bowl. Raise heat and shake pan, until liquid comes to a boil. Taste for salt and pepper. Pour in the tomato sauce from the other pan, bring back to a boil, stirring constantly. Pour in 2 tablespoons of olive oil and the parsley. Remove from heat. Cook pasta until al denté. Drain and toss with sauce. Serve with Italian bread brushed with olive oil and toasted for 5 minutes in a 350° oven.