Each strand of pasta is infused with the flavors of the sea.
3 medium shallots , thinly slicedOne 8-ounce bottle clam juice8 ounces large shrimp, peeled, deveined, and halved crosswise
Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering. Add shallots, season lightly with salt, and cook, stirring occasionally, until shallots start to soften, about 5 minutes. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.
Add clam juice and 2 cups water to skillet and bring mixture to a boil over high heat. Add spaghetti and cook, stirring constantly for the first 30 seconds to prevent noodles from sticking and then stirring occasionally, until pasta begins to have some flexibility and is softened on the exterior, but well shy of al dente and still uncooked in the center, about 3 minutes less than the package directions.
When pasta is just softened on the exterior, add shrimp, squid, and tomatoes to skillet. Continue to cook, stirring and tossing, until shrimp and squid are just cooked through, 2 to 4 minutes.
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