Rigatoni with Shrimp, Calamari and Basil

Ingredients

• 4 tablespoons butter divided
• 14 ounces squid rings divided cleaned for another use (bodies only; tentacles reserved )
• 8 ounce bottled clam juice 
• 0.8 cup basil fresh divided thinly sliced
• 3 large garlic clove thinly sliced
• 3 cups leek white green thinly sliced ( and pale parts only; 3 large)
• 6 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 cup pecorino cheese finely grated (for serving)
• 0.3 cup peas frozen thawed
• 0.3 teaspoon pepper dried red crushed
• 12 ounces rigatoni 
• 1 pound shrimp divided deveined uncooked peeled

Equipment

• bowl
• frying pan
• pot

Directions

1. Place half of shrimp in medium bowl. Slicehalf of calamari crosswise into 1/3-inch-widerings and place in small bowl.
2. Coarsely chop remaining shrimp andcalamari; place in processor. Using on/offturns, blend until shrimp mixture is finelychopped.
3. Transfer to another medium bowl.
4. Cook pasta in large pot of boiling saltedwater until just tender but still firm to bite,stirring occasionally.
5. Meanwhile, heat 5 tablespoons oil inlarge skillet over medium-high heat.
6. Addleeks, garlic, and crushed red pepper; sautéuntil leeks are tender but not brown, about5 minutes.
7. Add chopped shrimp mixture;stir until shrimp and calamari are justopaque, about 2 minutes.
8. Add clam juiceand peas; simmer until flavors blend,about 3 minutes. Stir in 3 tablespoonsbutter. Season with salt and pepper. Setsauce aside; cover to keep warm.
9. Melt remaining 1 tablespoon butterwith 1 tablespoon oil in medium nonstickskillet over medium-high heat.
10. Addreserved whole shrimp and sauté 2 minutes.
11. Add calamari rings to shrimp; sprinkle withsalt and pepper and sauté until just opaque,about 2 minutes longer.
12. Remove from heat.
13. Drain pasta; return to same pot.
14. Addchopped shrimp and calamari sauce, 1/2 cupcheese, and 1/2 cup basil and toss to blend.
15. Divide pasta among 4 bowls. Top eachserving with sautéed shrimp mixture;sprinkle with remaining 1/4 cup basil. Passadditional cheese separately and serve.
16. With the pasta, pour adry white with a hit of acidity, like the Benito
17. Ferrara 2009 Greco di Tufo (Italy, $25).