Cacciucco with Heirloom Wheat Conchiglie

Ingredients
8oz Pastificio Boulder Heirloom Wheat Conchiglie
1/4 cup extra virgin olive oil
6 cloves of garlic, thinly sliced and one cut in half
1/2 small onion, chopped
1 can (28oz) organic, crushed ebiancodinapolitomatoes
1 cup dry white wine 2 cups vegetable stock
1lb white fish of your choice (cod) cut into 2" pieces
1lb large, shell on shrimp
1lb mussels, scrubbed and debearded
Optional: 1lb clams
Salt, black pepper and red pepper flakes
Fresh oregano and Italian parsley
Good, crusty sourdough bread (6 thick slices, toasted and rubbed with the garlic cut in half)
Artisan, finishing olive oil

Directions:
Sauté onions in olive oil, add garlic, sauté till light golden. Add tomatoes and vegetable stock. Bring to a boil, add white wine. Simmer for about 10 minutes. Season with salt, black pepper and red pepper flakes.
Cook pasta as per box instructions once al dente toss with olive oil and set aside.

Add to the tomato broth the fish, shrimp, mussels and if using, clams. Cook covered (don't stir as it will break the fish) for about 10 minutes (or mussels and clams are open and shrimp and fish are cooked). Sprinkle oregano and parsley. Ladle some of the stew broth into a bowl and toss with the pasta. Ladle a layer of stew into pre warmed bowls, then one of pasta and top with a bit more stew, making sure you distribute seafood in all bowls. Drizzle the artisan finishing olive oil on the Cacciucco and add a slice of bread to the side of each bowl. Serve immediately.

Buon appetito!