Spicy Seafood Tomato Sauce With Linguine

• 3 large cloves garlic
• 2 teaspoons olive oil
• 1/4 teaspoon hot-pepper flakes
• 1 28-ounce can no-salt-added tomatoes
• 1/2 cup clam juice
• 1/4 cup dry white wine
• 2 dozen shucked oysters, clams or scallops, or a mixture
• 8 ounces yolkless fettuccine
• Enough parsley to yield 1 tablespoon minced
• 8 medium cooked shrimp
• Freshly ground black pepper to taste

1. Bring water to boil in covered pot for fettuccine.
2. Crush garlic.
3. Heat oil in nonstick pan large enough to hold all the sauce ingredients.
4. Saute garlic and pepper flakes for 30 seconds over medium heat.
5. Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
6. Add all the raw seafood, and cook for about 2 minutes.
7. Cook the fettuccine.
8. Wash, dry and mince parsley.
9. Add cooked shrimp to the sauce; season with pepper, and heat through.
10. Drain fettuccine, and top with sauce; sprinkle with parsley.

garlic, olive oil, hotpepper, salt, clam juice, white wine, oysters, yolkless fettuccine, parsley, shrimp, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4881 (may not work)