Spicy Fresh Seafood Cioppino

Using prepared pasta sauce makes this robust one-pot dinner a cinch.

—Jeff Mancini, Eagle River, WA

Prep: 25 min. • Cook: 25 min. • Makes: 8 servings

• 5 garlic cloves, minced
• 2 Tbsp. olive oil
• 1 jar (24 oz.) tomato basil pasta sauce
• 1 bottle (8 oz.) clam juice
• 1 cup dry white wine or chicken broth
• ¼ cup water
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. crushed red pepper flakes
• 1 tsp. minced fresh basil
• 1 tsp. minced fresh thyme
• 1 lb. fresh littleneck clams
• 1 lb. fresh mussels, scrubbed and beards removed
• 1 lb. uncooked medium shrimp, peeled and deveined
• 1 lb. bay scallops
• 1 pkg. (6 oz.) fresh baby spinach

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

1 ½ cups: 259 cal., 7g fat (1g sat. fat), 108mg chol., 1057mg sod., 15g carb. (7g sugars, 3g fiber), 29g pro.