Seafood Ragù with Cavatappi 

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Ingredients:

• 4 cups hot cooked cavatappi (about 10 ounces uncooked pasta)
• 1/2 teaspoon crushed red pepper
• 1 cup dry red wine
• 3 tablespoons minced fresh flat-leaf parsley, divided
• 2 teaspoons minced garlic cloves
• 1 pound skinless halibut fillets, cut into 1/2-inch pieces
• 24 littleneck clams
• 2 tablespoons olive oil, divided
• 1 1/2 cups canned crushed plum tomatoes
• 1 1/2 cups finely chopped red onion
• 1/2 teaspoon salt
• 16 medium shrimp, peeled and deveined (about 1/2 pound)
• 1/2 cup water

Course: lunch,main course,main dish,dinner

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