Rigatoni with grilled squid, clams, and heirloom tomatoes from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 1 pound (455 g) rigatoni or favorite pasta
• ¼ cup (25 g) sourdough crumbs, toasted
• 1 teaspoon crushed red pepper flakes
• ¼ cup (25 g) grated Parmesan
• 5 ripe heirloom or beefsteak tomatoes, seeded and finely chopped
• ¼ cup (60 ml) white wine
• 1 pound (455 g) Manila clams, scrubbed
• 12 large fresh basil leaves, sliced into thin strips
• Fine sea salt and freshly ground pepper
• 1 tablespoon chopped garlic
• ¼ cup (35 g) minced white onion
• ¼ cup (60 ml) extra-virgin olive oil
• 1 pound (455 g) squid, cleaned and cut into tubes and tentacles
• 1 cup (240 ml) olive oil
• 3 tablespoons rice wine vinegar
• 3 tablespoons fresh lime juice
• ½ cup (30 g) chopped green onion tops
• ½ cup (20 g) fresh basil leaves
• ½ cup (25 g) fresh flat-leaf parsley leaves
• 2 cloves garlic
• 1 large shallot, peeled and coarsely chopped