Spicy Shrimp and Clam Marinara

Dinner last night was easy. I knew I wanted pasta. I knew I wanted seafood. I knew I wanted marinara. Put those together and I had a quick, easy, and delicious Spicy Shrimp and Clam Marinara. Using Food Network's Robin Miller's Spicy Shrimp Marinara as a reference and of course, added a little touch of my own. What was most amazing to me was that there was ZERO salt added to this dish, but the flavor was incredible. Hope you enjoy it as much as I did.

1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2/3 teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes (I bought the No Salt Added Fire Roasted diced tomatoes which added a nice additional spicy flavor)
1 (15-ounce) can tomato sauce
1 cup sliced button mushrooms
1 pound large shrimp, peeled and deveined
12 Littleneck clams (amount can vary depending on how many of these delights you want to eat)

Cook the pasta according to package directions. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Stir in sliced mushrooms and cook for 2 minutes. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp and clams, cover skillet and simmer for about 3 minutes. Look for shrimp to be bright pink and cooked through and that all the clams to have popped open. Pour sauce over linguine, mix well, and serve.