Shellfish Shell Marinara

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70 minutes Prep: 15 minutes Cook: 50 minutes
303 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

3tablespoons olive oil, extra-virgin
2large garlic cloves peeled and bruised
2cans italian plum (roma) tomatoes drained and coarsely chopped, 28 ounces each
1/4cup red wine dry
1/4cup parsley leaves coarsely chopped
1/4cup basil fresh, torn in half
1teaspoon oregano dried
1x salt to taste
1x black pepper freshly ground, to taste
1pinch sugar
12ounces pasta shell, medium-sized
20each littleneck clams
1/2pound shrimp large, peeled, deveined

Directions

The clams will take longer to open than the shrimp will take to cook, so add the shrimp at the last moment.

Be sure to discard any clams that don't open - this could mean they are not safe to eat.

Place oil in a large, heavy pot over medium-low heat.

Add the garlic and cook for about 3-4 minutes, or until it colors slightly but does not burn.

Remove garlic from heat and carefully stir in the tomatoes.

Return the pot to medium heat.

Add the wine, parsley, basil, oregano, salt, pepper and sugar.

Cook sauce slowly, stirring occasionally, for 30 minutes.

Slightly before serving, cook pasta in boiling, salted water for 10-12 minutes or until al dente ( just tender).

While pasta is cooking, add the clams to the sauce; cover and the pot once or twice.

Add shrimp and cook 5 minutes longer.

Divide the cooked pasta among six shallow bowls.

Spoon the hot sauce over the top, distributing the clams and shrimp evenly, and serve immediately.

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Member Review



Balsamic Peppered Chicken

My husband loved this recipe. However I thought it could be just as good if not better with half the amoun t of butter.