| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 3 |
lg |
Garlic cloves; chopped |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
cn |
Italian plum tomatoes; chopped, juices |
|
|
; reserved (28-ounce) |
| 1 |
cn |
Baby clams; drained, juices |
|
|
; reserved (10-ounce) |
| 4 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Anchovy paste |
| 12 |
oz |
Large uncooked shrimp; peeled, deveined |
| 12 |
oz |
Large shell pasta; freshly cooked |
INSTRUCTIONS
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.
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