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Capellini With Shellfish, Haricots Verts & Tomatoes

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Photo: Fine Cooking

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Ingredients for 4 servings

1/4 lb. haricots verts, trimmed

1/2 lb. large sea scallops, halved or quartered depending on their size

1 Tbs. chopped fresh flat-leaf parsley

2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed

kosher salt

6 cloves garlic, crushed

1/2 lb. dried capellini or linguine

1/4 cup olive oil

24 littleneck clams, scrubbed and rinsed

1/4 tsp. crushed red pepper flakes

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