Cioppino & pasta best of both worlds vote now Main DishVery Easy1 h 30 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 1 2 cup olive oil, plus more for drizzling 3 clv garlic, minced 2 large shallots, roughly chopped 1 fennel bulb, stalks and fronds trimmed off, cored and slices cross-wise 2 carrots, peeled and roughly chopped 1 stalk celery, cut in 1/4" dice 3 sprigs fresh thyme 1 sprig fresh oregano 1 teaspoon crushed red-pepper flakes, or to more taste salt and pepper, to taste 2 teaspoons tomato paste 3 1 2 cup dry white vermouth 2 bay leaves 3 c clam juice 2 teaspoons worcestershire sauce 2 teaspoons vegetable oil, plus more for baking dish 1 teaspoon salt for pasta water 1 libra dried pasta shells, big enough to stuff 1 2 red onion, cut into 1/4 dice 4 ounces cured spanish chorizo, cut into 1/4" dice 2 (6.5 ounces) cans of chopped clams, rinsed and drained 1 cup fresh (not toasted) breadcrumbs 2 roma tomatoes, seeded and cut into 1/4 dice 1 2 cup roughly chopped italian parsley 1 4 cup fennel leaves, delicate fronds only, chopped 1 teaspoon red wine vinegar 1 libra firm fleshed fish of your choosing cut into 1 chunks 12 large shrimp, peeled and de-veined 12 small clams such as manila, well scrubbed 12 mussels, scrubbed and de-bearded 14 roughly chopped basil leaves 1 (28 ounces) can of diced tomatoes View the directions