Rigatoni with Sea Bass and Tomatoes

• 12 ounces rigatoni
• 1/4 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 large garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
• 1 cup bottled clam juice
• 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
• Salt
• 1/4 cup chopped flat-leaf parsley

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain the pasta.
3. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering.
4. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes.
5. Add the crushed red pepper and tomatoes with their juices and bring to a boil.
6. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes.
7. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes.
8. Season the fish with salt and stir it into the sauce.
9. Simmer for 2 minutes, until the fish is nearly cooked through.
10. Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta.
11. Serve right away.

rigatoni, extravirgin olive oil, onions, garlic, red pepper, italian tomatoes, clam juice, fish, salt, flatleaf

Taken from www.foodandwine.com/recipes/rigatoni-sea-bass-and-tomatoes (may not work)