Total Calories: 613
1 Cut the calamari bodies into 1/2-inch rings and the base of the tentacles in half crosswise. Cut the shrimp into 1/2-inch pieces. Pat the seafood dry.
2 In a skillet large enough to hold all of the ingredients, heat 4 tablespoons of the oil over medium-high heat. Add the calamari and salt to taste. Cook, stirring often, until the calamari are just opaque, about 2 minutes. Scoop the calamari out with a slotted spoon and transfer to a plate. Add the shrimp and salt, to taste, to the pan. Cook, stirring, until the shrimp are just pink, about 1 minute. Transfer the shrimp to the plate with the calamari.
3 Add the remaining 2 tablespoons of the oil, and the garlic, parsley, and red pepper to the pan. Cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and clam juice. Cook 5 minutes or until the tomatoes are tender. Stir in the calamari, shrimp and clams.
4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
5 Add the pasta to the pan with the seafood. Cook over high heat, tossing the pasta with the sauce, for 30 seconds. Add a little cooking water if needed. Drizzle with extra-virgin olive oil and toss again. Serve hot.
Preparing Clams or Mussels
1 Place the clams in a large pot with 1/4 cup water over medium-high heat. Cover the pot and cook until the liquid is boiling and the clams begin to open. Remove the opened clams with a slotted spoon and transfer to a bowl. Continue cooking the unopened clams. Discard any that refuse to open. Reserve the clam juices.
2 Working over a small bowl to catch the juices, scrape the clams from the shells, placing them in another bowl. Pour all of the liquid from the pot into the bowl with the juices. If the clams are sandy, rinse them one at a time in the clam juices. Pass the liquid through a fine-mesh strainer lined with cheesecloth.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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