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Categories:
olive olive shallots garlic tomatoes salt black pepper Pasta water white wine shrimp shell clams Parmesan cheese olive oil Italian bread
Viewed: 66 - Published at: 7 years agoIngredients
- 2 Tablespoons Olive Olive
- 3 whole Large Shallots, Minced
- 4 cloves Garlic, Minced
- 20 ounces, weight Can Of Crushed Tomatoes
- 1 teaspoon Salt To Taste
- 1 teaspoon Cracked Black Pepper, To Taste
- 1 pound Penne Pasta
- 1 gallon Salted Water (for The Pasta)
- 2 cups Dry White Wine
- 1 pound Raw Shrimp (31-40), Cleaned And Deveined
- 15 whole In Shell Clams, Shells Rinsed
- 3/4 cups Grated Parmesan Cheese
- 1 Tablespoon Olive Oil, For Finishing
- 1 slice Rustic French Or Italian Bread, Warmed
Method
- Begin by making the sauce for the pasta.
- Heat the two tablespoons of olive oil on medium-high heat in a large skillet.
- Toss in the shallots and garlic, and cook for a minute or so.
- Next add in your tomatoes, and a dash of salt and pepper.
- Reduce the heat to medium and continue to cook the tomatoes.
- Bring a large pot of water to a boil.
- Generously salt the water, and begin cooking your pasta, just under the allotted time for al dente (according to package instructions for al dente).
- To the pan of simmering tomatoes, add in the wine and give it a good stir.
- Bring to a simmer still over medium heat, then toss in the clams and cleaned shrimp.
- Cook just until the clam shells begin to open and the shrimp is nice and opaque.
- Drain the pasta and add it to the sauce.
- Give it a couple of good stirs, then toss in the parmesan cheese.
- Stir once again.
- Taste, and season with additional salt and pepper (to taste) before serving with a nice crusty bread.
- What you get right away from this seafood pasta is the great wine taste along with the flavors of the shellfish.
- Every bite is as good as the next.
- This recipe is not only a bit elegant, but also very simple and comforting.
- Hope you enjoy.
