Fettuccine ai Frutti di Mare
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
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