Coat slow-cooker bowl with nonstick
cooking spray. Add crushed tomatoes,
whole tomatoes, red wine, juice from
1 can of clams, onion, red pepper, garlic,
sugar, oregano, salt and cayenne. Break
up tomatoes with a wooden spoon.
Cover and cook on HIGH for 6 hours
or LOW for 8 hours.
Thirty minutes before end of cooking
time, stir in shrimp, scallops and drained
clams. Just before serving, stir in parsley.
Serve with sourdough bread, if desired.