1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
12 small clams, well scrubbed
1 lb. uncooked large shrimp
1 lb. scallops
2 Tbsp. chopped flat-leaf parsley
Heat Olive Oil in 3-quart saucepot over medium heat and cook onion and orange pepper, stirring occasionally, 2 minutes or until vegetables are tender. Stir in garlic and wine and cook 4 minutes. Stir in clam juice and Sauce. Bring to a boil over high heat. Stir in seafood. Cook covered over medium heat 10 minutes or until clams open and shrimp turn pink. (Discard any unopened shells). Sprinkle with parsley and serve, if desired, with crusty bread.