Percatelli Marinara

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups canned Italian tomatoes
• 1/2 cup parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon hot red pepper flakes (or more to taste)
• Coarse salt to taste
• 1/2 pound unshelled shrimp
• 1 pound mussels
• 12 clams
• 1 pound percatelli

1. Heat the oil in a casserole large enough to hold all the seafood comfortably.
2. Add the onion and garlic and cook until soft.
3. Add the tomatoes with their juice, parsley, oregano, red pepper flakes and salt.
4. Cover and simmer for 30 minutes, stirring occasionally.
5. Meanwhile, rinse the shrimp.
6. De-beard and scrub the mussels and scrub the clams.
7. Rinse well and set aside.
8. Bring four quarts cold salted water to boil and cook the percatelli.
9. Meanwhile, cook the clams and mussels in the tomato sauce for five minutes with the lid on.
10. Add the shrimp and cook for two minutes longer.
11. Drain the percatelli.
12. Transfer it to a large heated serving bowl and pour the sauce and seafood on top.
13. Serve immediately.

olive oil, onion, garlic, italian tomatoes, parsley, oregano, hot red pepper, salt, shrimp, mussels, clams, percatelli

Taken from cooking.nytimes.com/recipes/9828 (may not work)