Fish Broth with Shrimp Filled Pasta

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Shrimp Pasta Filling:

1 package wonton skins

6 ounces raw shrimp

1 scallion, chopped

1 tablespoon fresh dill weed

Salt and pepper

24 to 32 filled shrimp pasta (See above) 

1 cup canned plum tomatoes

2 tablespoons olive oil finely chopped with their juices

2 cloves garlic, finely minced Flat leaf parsley

1 whole red chili pepper 

Salt and freshly ground black pepper

1 1/2 quarts water

1 bottle clam juice