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1
Peel the shrimp, reserving the shells.
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2
Carefully devein the shrimp and coarsely chop.
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3
Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade.
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4
Pulse on and off to finely chop but don't create a puree.
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5
Add another tablespoon of water if the mixture becomes sticky.
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6
Cover, and set aside in the refrigerator while you make the broth.
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7
Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan.
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8
Add the reserved shrimp shells, onions, garlic, and hot pepper.
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9
Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink.
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10
Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan.
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11
Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left.
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12
Strain the fumet through a fine sieve into another large saute pan.
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13
Add the tomato and bring to a boil.
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14
Taste and add salt, if necessary.
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15
Set aside over very low heat and simmer gently while you cook the pasta.
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16
Bring at least 5 quarts of water to a boil in a large pot.
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17
Generously salt the water and drop in the spaghettini.
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18
Cook, stirring often, until the pasta is almost al dente, about 4 minutes.
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19
Drain the pasta and transfer to the fumet.
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20
Fold in the chopped shrimp and scallops along with the butter and parsley.
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21
Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes.
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22
Serve immediately.
