Shellfish Shell Marinara

Directions

1. 1
   The clams will take longer to open than the shrimp will take to cook, so add the shrimp at the last moment.
2. 2
   Be sure to discard any clams that don't open - this could mean they are not safe to eat.
3. 3
   Place oil in a large, heavy pot over medium-low heat.
4. 4
   Add the garlic and cook for about 3 to 4 minutes, or until it colors slightly but does not burn.
5. 5
   Remove garlic from heat and carefully stir in the tomatoes.
6. 6
   Return the pot to medium heat.
7. 7
   Add the wine, parsley, basil, oregano, salt, pepper and sugar.
8. 8
   Cook sauce slowly, stirring occasionally, for 30 minutes.
9. 9
   Slightly before serving, cook pasta in boiling, salted water for 10 to 12 minutes or until al dente ( just tender).
10. 10
    While pasta is cooking, add the clams to the sauce; cover and the pot once or twice.
11. 11
    Add shrimp and cook 5 minutes longer.
12. 12
    Divide the cooked pasta among six shallow bowls.
13. 13
    Spoon the hot sauce over the top, distributing the clams and shrimp evenly, and serve immediately.