Rigatoni with Shrimp Calamari and Basil

Ingredients

• 1 pound uncooked large shrimp, peeled, deveined, divided
• 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
• 12 ounces rigatoni pasta
• 6 tablespoons extra-virgin olive oil, divided
• 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• 3 large garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 1 8-ounce bottle clam juice
• 1/3 cup frozen peas, thawed
• 4 tablespoons butter, divided
• 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
• 3/4 cup thinly sliced fresh basil, divided

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