Instructions: Boil a large saucepan of water for spaghetti. Scrub clams and place in a medium non-stick skillet over medium-high heat. Cover and cook until shells open, about 2 minutes, shaking pan several times. Remove clams to bowl, leaving juice in pan. (If sandy, strain juice through a sieve lined with paper towels.)

Add garlic, red pepper and white wine to skillet; boil 1 minute. Lower heat to medium and add shrimp and tomato sauce. Simmer, uncovered, 2 minutes or until shrimp are pink; remove from heat. Add salt and pepper to taste. Return clams to skillet and set aside, covered.

Cook spaghetti in boiling water. Drain and toss with olive oil, salt and pepper to taste and sauce.

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