• 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) 8-ounce bottle of clam juice
• 16 ounces canned whole plum tomatoes

Have a large pot of water ready to boil for pasta. Heat olive oil over medium heat in a heavy skillet. Add shallot rings to the olive oil 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 over a large bowl then add them and their juices 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 fresh capellini until al dente, usually about 1-3 minutes. Add pasta to the skillet, adding pasta water as necessary or serve sauce over drained capellini.