Shellfish Shell Marinara

70 minutes Prep: 15 minutes Cook: 50 minutes

303 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Serving Size 103g

Amount per Serving

Calories 303 23% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 90mg	4%
Total Carbohydrate 42.0g	14%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 15.0g	31%

Vitamin A	6%		Vitamin C	7%
Calcium	3%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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