Ingredients
1 1/2 lb tomatoes
1 cup water
12 small hard-shelled clams
1 lb dried spaghetti
1 stick unsalted butter
1 cup thinly sliced mushrooms
5 garlic cloves;finely chopped
1/4 lb medium shrimp in shell
1/4 lb lump crabmeat
1/4 lb cooked lobster meat
1/4 cup fresh parsley
Accompaniment: grated parmesan
Preparation
*Cut an X in the end opposite stem of each tomato. Blance tomatoes in a saucepan of boiling water 10 seconds, then transfer tomatoes with a slotted spoon to a bowl of ice water. Peel and core tomatoes, then finely chop, removing and discarding seeds. *Bring water (1 cup to a boil over moderately high heat in a heavy pot. Add clams & and cook, covered stirring occasionally until clams open wide (6-8 minutes) *Cook pasta al dente. Reserve 1/4 cup water and drain pasta *While pasta cooks, heat 4 T. butter in 12 inch skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until pale golden, 3-5 minutes. Stir in garlic and cook stirring until golden, about 2 minutes. Stir in tomatoes and increase heat to moderately high, then cook until most of the liquid is evaporated, about 5 minutes. Stir in shrimp and cook, stirring until just cooked through, about 2 minutes. Stir in remaining 4 T. butter, clams, crab, lobster, parsley, spaghetti and reserved cooking water & cook till heated through, about 5 minutes. *Season with salt and pepper *Sprinkle with parmesan
