Large shell pasta with seafood sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 3 | larges | Garlic cloves; chopped |
| ½ | teaspoon | Dried crushed red pepper |
| 1 | can | Italian plum tomatoes; chopped, juices |
| ; reserved (28-ounce) | ||
| 1 | can | Baby clams; drained, juices |
| ; reserved (10-ounce) | ||
| 4 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Dried basil; crumbled |
| 1 | teaspoon | Anchovy paste |
| 12 | ounces | Large uncooked shrimp; peeled, deveined |
| 12 | ounces | Large shell pasta; freshly cooked |
Directions
Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and saute until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes.
Season to taste with salt and pepper.
Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley.
Serves 4.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.