Seafood Ragù with Cavatappi

Ingredients

• 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)

Preparation

1. 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.
2. 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.
3. 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.