Capellini with Shellfish, Haricots Verts & Tomatoes

Ingredients

• ¼ lb. haricots verts, trimmed
• ¼ tsp. crushed red pepper flakes
• Kosher salt
• ¼ cup olive oil
• ½ lb. dried capellini or linguine
• 2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed
• ½ lb. large sea scallops, halved or quartered depending on their size
• + 3 more ingredients
• • 24 littleneck clams, scrubbed and rinsed
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 6 cloves garlic, crushed

Put the clams and about 1/2 cup water in a medium skillet. Cover and steam over high heat until the clams open, about 2 min. Discard any that don't open. Remove the clams and reserve. Strain the liquid from the pan and reserve. In the same skillet, wiped dry, heat 2 Tbs. of the oil over high heat...

View full recipe at Fine Cooking