Seafood Ragù with Cavatappi

You can use mussels or scallops in place of the clams or shrimp.

Makes
6 servings (serving size: 1 1/2 cups)
2  tablespoons  olive oil, divided
1 1/2  cups  finely chopped red onion
2  teaspoons  minced garlic cloves
1/2  teaspoon  crushed red pepper
1  cup  dry red wine
1 1/2  cups  canned crushed plum tomatoes
3  tablespoons  minced fresh flat-leaf parsley, divided
1/2  teaspoon  salt
24  littleneck clams
16  medium shrimp, peeled and deveined (about 1/2 pound)
1  pound  skinless halibut fillets, cut into 1/2-inch pieces
1/2  cup  water
4  cups  hot cooked cavatappi (about 10 ounces uncooked pasta)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally.
Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.
Calories: 361 (22% from fat); Fat: 8.7g (sat 1.2g,mono 4.2g,poly 1.9g)
Protein: 37.8g