• 2 tablespoons olive oil
• 1 pound fresh capellini (angel hair pasta)
• 1 pound mixed shellfish
• 1 medium shallot, sliced into rings
• 2 large cloves of garlic, chopped

• 1 tablespoon fresh oregano, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup Pinot Grigio
• 1/2 cup clam juice
• 16 ounces canned plum tomatoes

Heat olive oil over medium heat in a heavy skillet. Have a large pot of water ready to boil for pasta. Add shallot rings and sauté 2-3 minutes until just getting soft. Add chopped garlic and stir until fragrant, about 1 minute. Add crushed red pepper and oregano and stir for 30 seconds. Add wine and clam juice. Lower heat and simmer until slightly reduced, about 10-15 minutes. Crush tomatoes and add to the reduced mixture. Stir well and taste for salt and pepper. Add shellfish and stir over medium heat until they are cooked through. Add 1 tablespoon salt to the boiling water and cook capellini until al dente, usually about 1-3 minutes. Serve sauce over drained capellini.