This sauce is about two thirds oraganic tomatoes and one third roasted red peppers. After it cooked down a bit I pureed it with an immersion blender until it became completely smooth and silky.
I cooked the razor clams first directly in the sauce so I could remove the shells and chop the flesh as the monfish cooked, which took only a few minutes.
I then added the not quite done pasta and the peas. To finish, I returned the chopped clams and tossed the whole thing with fresh basil.