- 1/2 pound angel hair pasta
- Salt, for pasta water
- 2 tablespoons extra-virgin olive oil -- 2 turns of the pan
- 2 shallots, chopped
- 4 cloves garlic, crushed or finely chopped
- 1/2 teaspoon crushed red pepper flakes -- eyeball it
- 1/2 cup dry white wine, eyeball it
- 1 (15-ounce) can crushed tomatoes
- Salt and black pepper
- 1 pound small fresh clams, ask for them scrubbed
- 1 pound mussels, scrubbed
- 10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
- 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- 20 fresh basil leaves, cut into thin strips or torn
- Crusty bread, warmed
Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.