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1
Combine the cherry tomatoes, scallions, garlic, Parmesan, whole basil leaves, and olive oil in the bowl of a food processor.
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2
Pulse just until the tomatoes are coarsely chopped (do not puree).
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3
Transfer the sauce to a large bowl.
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4
Season the sauce with salt and pepper to taste.
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5
Set aside.
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6
Bring a large pot of salted water to a boil.
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7
Add the spaghetti and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes.
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8
Meanwhile, whisk the extra-virgin olive oil, red pepper flakes, and 1/2 teaspoon of salt in a large bowl.
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9
Add the shrimp and toss to coat.
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10
Heat a large, heavy skillet over high heat.
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11
Using a slotted spoon, transfer the shrimp to the hot skillet and saute just until cooked through and golden, about 2 minutes per side.
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12
Transfer the shrimp to a bowl.
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13
Add the remaining oil mixture, the clams, and the lemon juice to the same skillet.
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14
Cover and cook until the clams open, shaking the pan occasionally, about 8 minutes (discard any that do not open).
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15
If the sauce is too liquid, remove the clams and cook over high heat until the sauce is reduced by half.
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16
Drain the pasta and transfer to a large bowl.
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17
Add the tomato sauce, and toss to coat.
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18
Season the pasta to taste with salt and pepper.
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19
Top with the shrimp-and-clam mixture.
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20
Sprinkle with the chopped basil and the lemon zest, and serve.
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21
A note on serving cheese with seafood pastas: my grandfather would say you should never put cheese on seafood, but I sometimes add a bit of Parmesan to baked seafood pastas, or on a red sauce with seafood, to accent the briny flavors.
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22
Its not traditional, but its delicious.
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23
The bottom line?
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24
Make your own rules!
