In a large stockpot, combine olive oil, onion and garlic. Salt and pepper the mixture and cook until the onions are translucent. Then add the diced tomatoes, tomato paste, wine, and water. Season with herbs, bay leaf and add the red pepper flakes. Cover and cook on high, lowering once the tomatoes have broken down. The sauce tastes better the longer you let the it simmer on the stove.
Clean and prepare all of your seafood. I also like to make garlic bread or heat up a baguette with this meal.
Once all of the seafood is cleaned and patted dry, stir all of it into the pot, then cover and continue cooking until shrimp have cooked through and clams and the mussels have opened, about 20 minutes.
Discard the bay leaf and any clams and mussels that do not open.
Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve with pieces of garlic bread.