Spaghetti alla Pirata

• 1 (12-ounce) bag cherry tomatoes, halved
• 3 scallions (white and pale green parts only), coarsely chopped
• 3 garlic cloves
• 1-ounce chunk of Parmesan cheese, coarsely chopped
• 8 fresh basil leaves, plus 1/4 cup chopped fresh basil
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1/3 cup extra-virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 1 pound large shrimp, peeled and deveined
• 2 pounds small clams, scrubbed
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest

1. Combine the cherry tomatoes, scallions, garlic, Parmesan, whole basil leaves, and olive oil in the bowl of a food processor.
2. Pulse just until the tomatoes are coarsely chopped (do not puree).
3. Transfer the sauce to a large bowl.
4. Season the sauce with salt and pepper to taste.
5. Set aside.
6. Bring a large pot of salted water to a boil.
7. Add the spaghetti and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes.
8. Meanwhile, whisk the extra-virgin olive oil, red pepper flakes, and 1/2 teaspoon of salt in a large bowl.
9. Add the shrimp and toss to coat.
10. Heat a large, heavy skillet over high heat.
11. Using a slotted spoon, transfer the shrimp to the hot skillet and saute just until cooked through and golden, about 2 minutes per side.
12. Transfer the shrimp to a bowl.
13. Add the remaining oil mixture, the clams, and the lemon juice to the same skillet.
14. Cover and cook until the clams open, shaking the pan occasionally, about 8 minutes (discard any that do not open).
15. If the sauce is too liquid, remove the clams and cook over high heat until the sauce is reduced by half.
16. Drain the pasta and transfer to a large bowl.
17. Add the tomato sauce, and toss to coat.
18. Season the pasta to taste with salt and pepper.
19. Top with the shrimp-and-clam mixture.
20. Sprinkle with the chopped basil and the lemon zest, and serve.
21. A note on serving cheese with seafood pastas: my grandfather would say you should never put cheese on seafood, but I sometimes add a bit of Parmesan to baked seafood pastas, or on a red sauce with seafood, to accent the briny flavors.
22. Its not traditional, but its delicious.
23. The bottom line?
24. Make your own rules!

cherry tomatoes, scallions, garlic, parmesan cheese, basil, olive oil, salt, spaghetti, extravirgin olive oil, red pepper, shrimp, clams, freshly squeezed lemon juice, lemon zest

Taken from www.epicurious.com/recipes/food/views/spaghetti-alla-pirata-394290 (may not work)