1 box (16 oz.) Capellini
1 lb. med.-sized shrimp
1 lb. scallops
1 doz. cherry stone clams
1 can Red Clam sauce
1 green pepper
1 red pepper
1 lg. onion
1 garlic bulb
1 tsp. garlic salt
1 tsp. Italian seasoning
1 tsp. oregano
1/2 tsp. sugar
1 tsp. pepper
1/2 stick butter butter
1 large can of Red Clam sauce

Bring 3 quarts of salted water to boil. Drop in Capanellini. Stir with fork briskly 8-10 minutes. Drain. In frying pan, saute garlic, onions, Italian seasonings, oregano, seasoning in butter and cut up onions and green and red peppers until tender (about 2 minutes). Clean clams in cold water. Devein shrimp. Rinse scallops in cold water. Add Red Clam sauce to vegetables and 1/2 can of water. Add seafood. Let simmer until shrimp turns pink, scallops are tender, and clams open (about 3-6 minutes). Serve over Capellini.