Spicy Seafood Pasta

Ok were back at it. This is my take on a dish called "Spaghetti allo Scoglio". Basically spaghetti with seafood in Italian. I like to use fettuccine noodles with this. Gives it a little more bite. You can make it as spicy as you want. Just take your time adding the red pepper. Fresh seafood is a must and if you can get fresh pasta, do it. This will feed 8. We served this with a nice Prosecco, could also go with a Pinot Grigio. Stay away from Reds on this.

3 lbs Little Neck Clams (purged in fresh water for 1 hour)

2 lbs Fettuccine 

1.5lbs  Raw Shrimp 30/35 count (de-veined & shelled)

3/4 lb Bay Scallops

1 28 oz can Chopped Italian Tomatoes 

1 cup Red Wine

1 cube Unsalted Butter

1/3 cup Olive Oil

1 Sweet Onion cut into rounds

8 cloves Garlic diced

8 to 10 big basil leaves chopped 

3 to 4 tbsp crushed Red Pepper (or less for your taste)

S&P

Garnish with Italian Parsley

In Medium size pot on med-low heat, saute onions with 1/2 each of the butter, olive oil, garlic, crushed red pepper, and  S & P. Saute for about 6 to 8 minutes then add tomatoes. Stir well to blend. Cover and reduce heat to low, stirring occasionally for about 15 minutes . Check you flavors during this time and add the remaining red pepper if desired and season to taste. In large pot of boiling water start cooking your pasta the seafood will cook quick. If  using fresh pasta, wait till you add the shrimp as it will cook quicker. In a large saute pan on med-hi heat add remaining garlic, butter, & olive oil. Saute for just a minute. Add wine, stir then add drained clams and cover. As first clams start to open, add shrimp and scallops. Cover for another 2 to 3 minutes. Watch carefully so you don't overcook the shrimp. Stir in basil then combine everything into the sauce pot - stir. Pasta should be done plate it up with some garlic bread and your ready to go!