Tomato-Seafood Stew With Pasta

From Good Food Magazine April 1988

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  medium onions, coarsely chopped
• 1  red bell pepper, seeded, diced
• 1  green bell pepper, seeded, diced
• 3  garlic cloves, bruised, peeled, thinly sliced
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon red pepper flakes
• 1  bay leaf
• 2⁄3 cup dry white wine
• 1 (18 ounce) can  whole tomatoes in puree
• 1 (8 ounce) bottle  clam juice
• 1  lb linguine
• 12  littleneck clams, scrubbed (or combination of the two) or 8  ounces sea scallops, halved (or combination of the two)
• 12  ounces  thick cod or 12  ounces haddock fillets, cut into 1-inch chunks
• 12  ounces medium shrimp, peeled and deveined
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons fresh basil leaves, shredded
• 1⁄2 teaspoon fresh lemon juice
•  salt & freshly ground black pepper

Directions

1. Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer.
2. Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes.
3. Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.).
4. Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite.
5. Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper.
6. Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot.