| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
December 19 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 3 |
|
Garlic cloves, chopped |
| 1/2 |
t |
Dried crushed red pepper |
| 1 |
|
Italian plum tomatoes |
|
|
chopped juices |
|
|
reserved 28-ounce |
| 1 |
|
Baby clams, drained juices |
|
|
reserved 10-ounce |
| 4 |
T |
Chopped fresh parsley |
| 1 |
t |
Dried basil, crumbled |
| 1 |
t |
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
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