Ingredients
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
12 ounces large sea scallops, tendons removed, cut in half horizontally
6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
7 garlic cloves, minced, divided
¾ teaspoon table salt, divided
3 anchovy fillets, rinsed
3 tablespoons tomato paste
2 teaspoons dried oregano
1–1½ teaspoons red pepper flakes, plus extra for sprinkling
1 pound mussels, scrubbed and debearded
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes
1 (8-ounce) bottle clam juice
12 ounces linguine
Hot water
½ cup chopped fresh parsley
1–2 tablespoons chopped jarred hot cherry peppers, plus 1 tablespoon brine
Directions
1
Toss shrimp and scallops with 2 tablespoons oil, 1 tablespoon garlic, and ½ teaspoon salt in bowl. Refrigerate until ready to use.
2
Combine anchovies, remaining ¼ cup oil, and remaining garlic in large Dutch oven and cook over medium heat until garlic is just beginning to brown, 3 to 5 minutes, breaking up anchovies with wooden spoon.
3
Add tomato paste, oregano, and pepper flakes and cook, stirring constantly, until tomato paste begins to darken, about 2 minutes. Increase heat to medium-high. Add mussels and wine and bring to boil. Cover and cook, shaking pot occasionally, until mussels have opened, 3 to 4 minutes (discard any unopened mussels). Using tongs, transfer mussels to bowl and cover to keep warm.
4
Add tomatoes and their juice, clam juice, and remaining ¼ teaspoon salt to pot. Using potato masher, mash tomatoes in pot until coarsely pureed.
5
Bring tomato mixture to boil over medium-high heat. Add pasta (it needn't be fully submerged) and cook, stirring often, until strands are flexible but still slightly firm in center, 6 to 10 minutes. (If sauce begins to dry up before pasta is done, add hot water, ½ cup at a time, and continue cooking pasta. Begin checking pasta 2 minutes shy of package instructions; it should be nearly cooked to your liking before adding seafood.)
6
Stir in shrimp and scallops and cook, stirring frequently, until pasta is al dente and seafood is opaque, about 3 minutes.
7
Off heat, add parsley, cherry peppers and brine, and mussels (along with any accumulated juices) and toss to combine. (Pasta sauce will continue to thicken. Adjust consistency with additional hot water as needed.) Season with salt to taste. Serve, sprinkled with extra pepper flakes and drizzled with extra oil.