Mediterranean Seafood Pasta

Ingredients
1 pound pasta, such as angel hair, linguine, penne
1/4 cup olive oil
4 tablespoons garlic, chopped
1 teaspoon dried herbs such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced or one 16-ounce can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
12 clams or mussels
1/2 pound shrimp, peeled with tails left on
1/4 cup parsley, chopped


Directions
1. Wash clams or mussels carefully, scrubbing and rinsing repeatedly in cold water until the water is free of any fine sand or other particles.
2. Cook the pasta al dente according to package directions. Drain just before serving.
3. In a heavy saucepan or large deep skillet, sauté the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper, and vegetables, stirring well. Add wine and cook down until celery is crisp-tender.
4. Add the butter, fish, and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until shrimp are firm and pink in color and the shellfish are all opened.
5. Portion evenly, over the drained pasta, in large serving bowls and top with chopped parsley.
Note: Mussels open easily but clams can take a little longer. When cooking time is finished, however, unopened clams should be discarded. If mussels are not available, squid or scallops may be substituted.