Spaghettini with Clams and "Rings"

Course Main Dishes

Ingredients in this Recipe

1 1/2 tablespoon salt, divided
1 pound spaghettini, cappelini or other thin noodle dry pasta (imported from Italy is best!)
1/2 cup basil leaves, firmly packed with stems attached, plus a couple of tablespoons additional basil leaves removed from stems and julienned (for garnish)
1/2 cup parsley, roughly chopped
1/2 medium yellow onion, thinly sliced, then roughly chopped
1/3 cup plus 2 tablespoons extra virgin olive oil, divided
2 cans (28 oz. each) good quality Italian tomatoes, preferably San Marzano tomatoes
2 pounds squid, tentacles and bodies, cleaned
24 small clams (I used local Manila clams, but any littleneck clams will do fine) or mussels, optional
5 cloves garlic, peeled and crushed with chef's knife, but not sliced
Freshly grated Pecorino Romano cheese to finish the dish
Freshly ground black pepper to taste or about 1/2 teaspoon crushed red pepper flakes (more if you like a really spicy sauce!)

See Full Recipe at Food52