SEAFOOD PASTA FRA DIAVOLO

Ingredients

• 1 pound bucatini pasta (I used Regioni)
• 2 Tablespoons olive oil
• 3 anchovies (I used Roland)
• 5 garlic cloves, minced
• 1 shallot, minced
• 1 can whole, peeled plum tomatoes (I used Mutti)
• McCormick Crushed Red Pepper Flakes
• McCormick Dried Oregano Leaves
• Kosher salt/pepper
• 1/2 cup dry white wine (I used a Pinot Grigio from Impero Wines)
• 1 dozen little neck clams
• 4 dry-packed scallops
• 1/2 pound peeled and deveined shrimp
• 3/4 pound PEI mussels
• 1 lobster tail (optional)
• 2 King crab legs (optional)
• 5 fresh basil leaves (chiffonade), more for garnishing
• Fresh chopped parsley