Seafood-Stuffed Shells

• 1 12 lbs jumbo pasta shells
• salt
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) bottle clam juice
• 1 (28 ounce) canwhole tomatoes in puree
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 14 teaspoon crushed red pepper flakes
• 13 cup heavy cream or 13 cup whipping cream
• 1 lb medium shrimp, shelled, deveined, and coarsely chopped
• 1 lb scrod fish, fillet coarsely chopped
• 1 (10 ounce) package frozen peas
• 1 tablespoon olive oil
• 1 garlic clove, crushed with side of chef's knife
• 2 slices firm white bread, torn into 1/4-inch pieces

1. Prepare pasta shells in boiling salted water as label directs.
2. Drain shells and rinse with cold running water to stop cooking; drain again.
3. Arrange shells in single layer on waxed paper and set aside.
4. Meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot.
5. Add onion and cook until tender, about 5 minutes.
6. Add garlic and cook 1 minute longer, stirring frequently.
7. Add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup.
8. Stir in tomatoes with their puree, breaking up tomatoes with side of spoon.
9. Add tomato paste, sugar, and crushed red pepper; heat to boiling.
10. Reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally.
11. Stir in cream and cook 2 minutes longer; remove saucepan from heat.
12. Transfer 1 cup tomato sauce to 3-quart saucepan.
13. Add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally.
14. Remove saucepan from heat; stir equal amounts of frozen peas into both saucepans.
15. Preheat oven to 400F
16. Fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13x9-inch glass baking dish.
17. Pour tomato sauce over stuffed shells.
18. Prepare Bread-Crumb Topping:
19. In nonstick 10-inch skillet, heat olive oil and garlic over medium heat.
20. Add bread and cook until golden, about 5 minutes, stirring often.
21. Discard garlic.
22. Spoon bread crumbs over stuffed shells.
23. Bake 20 minutes or until hot and bubbly.

pasta shells, salt, olive oil, onion, garlic, clam juice, tomatoes, tomato paste, sugar, red pepper, heavy cream, shrimp, scrod fish, frozen peas, olive oil, garlic, white bread

Taken from www.food.com/recipe/seafood-stuffed-shells-182074 (may not work)