Chorizo & Clam Stuffed Pasta Shells In Cioppino Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

0.5 c olive oil, plus more for drizzling

3 clv garlic, minced

2 large shallots, roughly chopped

1 fennel bulb, stalks and fronds trimmed off, cored and slices cross-wise

2 carrots, peeled and roughly chopped

1 stalk celery, cut in 1/4" dice

3 sprigs fresh thyme

1 sprig fresh oregano

1 t crushed red-pepper flakes, or to more taste

0 salt and pepper, to taste

2 T tomato paste

3.5 c dry white vermouth

2 bay leaves

3 c clam juice

2 T worcestershire sauce

2 T vegetable oil, plus more for baking dish

1 T salt for pasta water

1 lb dried pasta shells, big enough to stuff

0.5 red onion, cut into 1/4" dice

4 oz cured spanish chorizo, cut into 1/4" dice

2 (6.5 oz) cans of chopped clams, rinsed and drained

1 c fresh (not toasted) breadcrumbs

2 roma tomatoes, seeded and cut into 1/4" dice

0.5 c roughly chopped italian parsley

0.25 c fennel leaves, delicate fronds only, chopped

1 T red wine vinegar

1 lb firm fleshed fish of your choosing cut into 1" chunks

12 large shrimp, peeled and de-veined

12 small clams such as manila, well scrubbed

12 mussels, scrubbed and de-bearded

0.25 roughly chopped basil leaves

1 (28 oz) can of diced tomatoes

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