Pasta with mussels and shrimp

Ingredients:

• 350 g large shrimp
• 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 3 stalks celery, thinly sliced, plus leaves for serving
• 0.5 cups dry white wine
• 1/4 tsp red pepper flakes
• 1 can (800g) canned whole plum tomatoes, hand crushed
• 350 g of campanelle pasta (or other short pasta)
• 450 g mussels, washed
• 1/4 cup chopped fresh parsley

Preparation:

1. Butterfly the shrimp:
   
   Peel the shrimp, then use a small, sharp knife to cut it roughly three-quarters down the back. Butterfly it open, remove the gut, and set the shrimp aside.
2. Bring a large saucepan of water to a boil and season with salt. Heat olive oil in another large saucepan or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and reduce for 1-2 minutes. Sprinkle with 1/2 teaspoon of salt and red pepper flakes. Add the tomatoes and bring to a simmer; cook until the sauce thickens slightly, 10-12 minutes.
3. Meanwhile, add the pasta to boiling water and cook according to package directions until al dente. Drain 0.5 cups of the pasta cooking water, then drain in a colander.
4. Add the mussels to the tomato sauce, cover, and cook until they begin to open, 2-4 minutes. Add the shrimp, cover, and cook until the shrimp are cooked through and the mussels are fully open, another 2-4 minutes. Discard any unopened mussels.
5. Add the pasta to the sauce and toss to coat, adding more of the pasta water if the sauce is too thick. Divide among plates; garnish with parsley and celery leaves.