Shellfish Shell Marinara
Submitted by frunkle
Shellfish shell marinara with littleneck clams and shrimp in a slow-simmered tomato sauce with red wine, basil, and garlic, served over shell pasta. A seafood pasta with real Italian soul.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
70 minThe name is a playful double meaning: shellfish served over shell-shaped pasta in a from-scratch marinara. Littleneck clams and shrimp finish cooking directly in a tomato sauce that’s already spent 30 minutes developing deep flavor from garlic gently browned in olive oil, canned Roma tomatoes, red wine, parsley, torn fresh basil, and oregano.
Timing the shellfish is everything. The clams go in first because they take longer to open, and the shrimp join for only the last 5 minutes so they stay tender and curled, not rubbery and overcooked. Any clams that refuse to open get tossed. That’s a food safety rule, not a suggestion.
Bruising the garlic cloves rather than mincing gives the sauce a mellower, sweeter garlic flavor. The cloves color gently in the oil for 3 to 4 minutes before the tomatoes go in, and the result is a smoother, less aggressive garlic presence.
Kitchen Tips
- Add the garlic to cool oil and heat together. Dropping garlic into hot oil burns it instantly
- Stir the tomatoes in carefully after removing the garlic-oil from heat. Hot oil and wet tomatoes can splatter
- Add clams before shrimp. Clams need more time to open, and shrimp overcook in minutes
- Discard any clams that don’t open after cooking. Closed clams may be unsafe to eat
Variations
- Add mussels alongside the clams for a mixed shellfish version
- Stir in a pinch of red pepper flakes with the herbs for a fra diavolo-style heat
- Use linguine or spaghetti instead of shell pasta for a more traditional presentation
Ingredients
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 to 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 to 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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