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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 4 Rhode Island Littleneck clams
- 3 large shrimp, with heads still attached
- 1/2 cup white wine
- 1 small ripe tomato, diced
- 1 tablespoon chopped Italian parsley
Method
- In a pot of boiling water, cook the agnolotti according to directions on the package.
- In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic.
- Add the red pepper flakes, clams and shrimp.
- Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes.
- Allow the wine to evaporate.
- Finally, add the chopped parsley.
- Drain the agnolotti and place on a serving dish.
- Pour the sauce over the agnolotti.
- Serve with salt and pepper for individual seasoning.
- This dish can easily be doubled.
