Shellfish Shell Marinara
Yield
6 servingsPrep
15 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ¼ | cup |
red wine
dry |
*
|
| ¼ | cup |
parsley leaves
coarsely chopped |
|
| ¼ | 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
|
* |
| ½ | pound |
shrimp
large, peeled, deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2 | large |
garlic cloves
peeled and bruised |
*
|
| 2 | cans |
italian plum (roma) tomatoes
drained and coarsely chopped, 28 ounces each |
*
|
| 59 | ml |
red wine
dry |
*
|
| 59 | ml |
parsley leaves
coarsely chopped |
|
| 59 | ml |
basil
fresh, torn in half |
*
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | pinch |
sugar
|
*
|
| 346.8 | ml/g |
pasta
shell, medium-sized |
|
| 2E+1 | each |
littleneck clams
|
* |
| 226.8 | g |
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 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.
