Seafood Pasta With Tuscan Hot Oil

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1/2 cup extra-virgin olive oil

1/4 cup plus 2 teaspoons dried parsley

2 teaspoons crushed red pepper

2 teaspoons sea salt

1/4 cup extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1/2 cup dry white wine

2 cups tomato sauce, preferably homemade

1/2 cup clam broth

1 pound large shrimp, shelled and deveined

1 pound mussels, scrubbed and debearded

1 pound cockles, scrubbed and rinsed

1/2 pound sea scallops, quartered

1/2 pound red snapper fillets, cut into 1 1/2-inch pieces

1/2 pound small squid, cut into 1/2-inch rings

1 pound bucatini

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