3 tbsp olive oil

1/2 cup chopped onions

3 minced garlic cloves

1/4 tsp red pepper flakes

1/2 cup white wine

1/4 cup clam juice

1/2 lb shrimp or 6 calamari, or 8-10 large cherrystone clams cut up

1 28 oz can crushed italian tomatos

1 8 oz can tomato sauce

2 tbsp tomato paste

1/4 tsp oregano

2 tsp fresh basil or basil paste

1/2 tsp salt

1 tsp sugar

1/2 tsp lemon zest

large pinch of saffron

In a large sauce pan, heat the olive oil.

Saute the onions for 2 minutes

Add the minced garlic and red pepper flakes and saute until the onion is soft. Don't brown the garlic

Add the white wine and reduce by half

Add the clam juice and bring back to a low boil, add tomatos, tomato sauce, and tomato paste

Add all spices except lemon zest and saffron

Bring to a simmer and reduce heat to maintain

Add saffron and lemon zest. Simmer for 1 hour

Add shrimp and cook for 6 minutes or until cooked (for clams or calamari, add 10 minutes earlier)