Cioppino Fra Diavolo

Ingredients

• 24 Cleaned Little Neck Clams
• ½ Cup Water
• 1/2 Cup Extra Virgin olive Oil
• 6 Ounces Alaskan Halibut Fillet cut into 1 inch cubes
• 6 Ounces Atlantic Salmon Fillet from Maine, cut into 1 inch cubes
• 12 Ounces 16/20 Shrimp from North Carolina, peeled with tail on
• To Taste Sea Salt and Fresh Ground Black Pepper
• 1 ½ Cups White Onions, Fine Dice
• 1/3 Cup Garlic, Chopped
• 1 tsp. Fresh Picked Thyme Leaves
• 1 Tbs. Dried Oregano, Crumbled
• 1 tsp. Crushed Red Chile peppers
• ½ Cup Dry White Wine
• 1 Cup Fresh Clam Juice
• 1 (26 oz.) Box of POMI Chopped Tomatoes
• ¾ Pound Blanched Calamarata Pasta
• ¼ Cup Fresh Parsley, Cliced
• ¼ Cup Fresh Basil, Sliced
• ½ Pound Red Crab Leg Meat from Patagonia