Spicy Seafood Fettucini

So, I wanted to make Fra Diavolo the other night, and found a million ways to do it.  I invented my own version and I think it turned out great.  This recipe makes a lot of pasta, so be prepared to eat nothing else for three days.  I suppose you could always cut the recipe in half like the mathematician I know you are.

Quick ingredient list:

1 package fettucini (16 oz)
1/2 lb raw shrimp peeled and deveined (I left the tails on for interest)
1/4 lb squid tentacles and bodies cut into rings
Clams would also be good in here if I weren't allergic
3 tbsp olive oil
1 small onion diced
2 garlic cloves crushed
1 green or red chile seeded and diced
1 small red bell pepper diced
2 tbsp tomato paste
1 large can crushed tomatoes
3/4 cup dry white wine
3 dashes cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp thyme
1/2 tsp oregano
1/2 tsp dried oregano or fresh if you've got it
salt and pepper
grated parmesan and fresh parsley for serving

Put a large pot of salted water on to boil.  Meanwhile heat the olive oil in a medium-sized pot.  Sautee the onions for one minute, then add the garlic, chile and pepper.  Add a pinch of salt to sweat the vegetables.  Sautee another 5 minutes or until softened.  Add the tomato paste and coat the vegetables.  Stir in the can of crushed tomato, spices, and white wine.  The water should be boiling by this point, so cook the fettucini.  This is also a good time to wash, shell and slice your seafood.  Allow the sauce to simmer for about 20 minutes to develop flavor, as well as cook off the alcohol from the wine.  If your pasta is done before the sauce, return it to the large pot and toss with a couple of tablespoons of olive oil to prevent sticking.  Frequently taste the sauce and adjust flavor and heat levels to your liking.  After about 20-25 minutes you're ready for seafood...  

First add your shrimp to the bubbling sauce, and cover for 2 minutes or so.  Add the calamari next and cook for another couple of minutes.  This stuff cooks fast and goes very quickly to inedible rubber so be careful.  When the seafood is sufficiently cooked through, take the sauce off the heat and pour it over your prepared pasta.  Toss to coat, serve immediately with plenty of parmesan and some chopped parsley.  Nom.