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1
Prepare pasta shells in boiling salted water as label directs.
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2
Drain shells and rinse with cold running water to stop cooking; drain again.
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3
Arrange shells in single layer on waxed paper and set aside.
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4
Meanwhile, in 4-quart saucepan, heat olive oil over medium heat until hot.
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5
Add onion and cook until tender, about 5 minutes.
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6
Add garlic and cook 1 minute longer, stirring frequently.
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7
Add clam juice and cook 7 minutes over high heat until reduced to 1/2 cup.
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8
Stir in tomatoes with their puree, breaking up tomatoes with side of spoon.
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9
Add tomato paste, sugar, and crushed red pepper; heat to boiling.
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10
Reduce heat to low; partially cover and simmer about 20 minutes, stirring occasionally.
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11
Stir in cream and cook 2 minutes longer; remove saucepan from heat.
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12
Transfer 1 cup tomato sauce to 3-quart saucepan.
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13
Add shrimp and scrod, and cook over medium-high heat until seafood just turns opaque throughout, about 5 minutes, gently stirring occasionally.
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14
Remove saucepan from heat; stir equal amounts of frozen peas into both saucepans.
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15
Preheat oven to 400F
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16
Fill each pasta shell with 2 heaping tablespoons seafood mixture and place in 13x9-inch glass baking dish.
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17
Pour tomato sauce over stuffed shells.
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18
Prepare Bread-Crumb Topping:
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19
In nonstick 10-inch skillet, heat olive oil and garlic over medium heat.
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20
Add bread and cook until golden, about 5 minutes, stirring often.
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21
Discard garlic.
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22
Spoon bread crumbs over stuffed shells.
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23
Bake 20 minutes or until hot and bubbly.
