28 ounces whole San Marzano tomatoes, blender or food processor
Salt and pepper to taste
2 tablespoons butter
400 g spaghetti or other long pasta
1/2 lb peeled shrimp, leaving finer tails if needed
presentation:
1/2 lb scallops
1/2 lb clams, brushed
1/2 lb clams cleaned and beardless
2 tbsp. chopped parsley
INSTRUCTIONS
Heat 2 tbsp. Heat tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook 4 to 5 minutes or until tender. Add the garlic and cook for another 1 minute.
Add the red pepper flakes (optional) and then add the tomato puree. Season with salt and pepper.
Bring to a boil and cook for 20 minutes or until sauce begins to thicken. Stir in the butter, then remove the sauce from the heat.
While the sauce is cooking, cook the spaghetti in a large saucepan of salted water according to package directions.
Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
Heat the remaining tablespoon of olive oil in a large skillet over high heat.Season the scallops with salt and pepper, then add to the pan.
Fry the scallops for 1 to 2 minutes on each side, until golden and opaque.
Remove the scallops from the pan. Season the shrimp with salt and pepper and add to the pan. Cook for 3 to 4 minutes or until pink and opaque.
Remove the shrimp from the pan. Add the mussels and clams to the saucepan with the reserved pasta water. Bring to a boil.
Cover and cook until the mussels open, 4 to 6 minutes. Discard any sleeves that have not opened.
Return the shrimp and scallops to the pan with the tomato sauce and spaghetti. Pour the sauce over it.
