Seafood-stuffed Shells

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 lbs jumbo pasta shells
• salt
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) bottle clam juice
• 1 (28 ounce) can whole tomatoes in puree
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream or 1/3 cup whipping cream
• 1 lb medium shrimp, shelled, deveined, and coarsely chopped
• 1 lb scrod fish, fillet coarsely chopped
• 1 (10 ounce) package frozen peas
• 1 tablespoon olive oil
• 1 garlic clove, crushed with side of chef's knife
• 2 slices firm bread, torn into 1/4-inch pieces

Recipe

• 1 prepare pasta shells in boiling salted water as label directs. drain shells and rinse with cold running water to stop cooking; drain again. arrange shells in single layer on waxed paper and set aside.
• 2 meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot. add onion and cook until tender, about 5 minutes. add garlic and cook 1 minute longer, stirring frequently. add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup. stir in tomatoes with their puree, breaking up tomatoes with side of spoon. add tomato paste, sugar, and crushed red pepper; heat to boiling. reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally. stir in cream and cook 2 minutes longer; remove saucepan from heat.
• 3 transfer 1 cup tomato sauce to 3-quart saucepan. add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally. remove saucepan from heat; stir equal amounts of frozen peas into both saucepans.
• 4 preheat oven to 400°f
• 5 fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13x9-inch glass baking dish. pour tomato sauce over stuffed shells.
• 6 prepare bread-crumb topping:
• 7 in nonstick 10-inch skillet, heat olive oil and garlic over medium heat. add bread and cook until golden, about 5 minutes, stirring often. discard garlic.
• 8 spoon bread crumbs over stuffed shells. bake 20 minutes or until hot and bubbly.