Spicy Fresh Seafood Cioppino

• 5 garlic cloves, minced
• 2 tablespoons olive oil
• 1 jar (24 ounces) tomato basil pasta sauce
• 1 bottle (8 ounces) clam juice
• 1 cup dry white wine or chicken broth
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 pound fresh littleneck clams
• 1 pound fresh mussels, scrubbed and beards removed
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pound bay scallops
• 1 package (6 ounces) fresh baby spinach

1. In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
3. Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.

garlic, olive oil, tomato basil pasta sauce, clam juice, white wine, water, salt, sugar, red pepper, fresh basil, thyme, littleneck clams, mussels, shrimp, bay scallops, baby spinach

Taken from www.tasteofhome.com/recipes/spicy-fresh-seafood-cioppino/ (may not work)