Fettuccine ai Frutti di Mare

• Seafood

  • 2 Anchovy, oil-packed fillets
  • 10 oz Bay scallops
  • 1/2 cup Clam, juice
  • 12 Clams, small
  • 16 Mussels
  • 10 oz Shrimp, large

• Produce

  • 5 oz Baby spinach, leaves
  • 3 tbsp Basil
  • 4 Garlic cloves
  • 1 Onion, large
  • 5 cups Tomatoes, canned

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 12 oz Fettuccine, fresh

• Baking & Spices

  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on bonappetit.com

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• Kosher salt, freshly ground pepper
• 2 oil-packed anchovy fillets, chopped
• 1 tablespoon tomato paste
• 5 cups canned diced tomatoes, plus ½ cup tomato juice
• 3 tablespoons chopped basil
• ¼ teaspoon red pepper flakes
• ½ cup clam juice
• ½ cup dry white wine
• 12 small clams, such as Manila or littleneck, scrubbed
• 16 mussels, scrubbed, debearded
• 10 ounces large shrimp, peeled, deveined
• 10 ounces bay scallops
• 12 ounces fresh fettuccine (or 8 ounces dried)
• 5 ounces baby spinach leaves