Spaghetti with Clams and Shrimp Sauce
Recipe by Dena Fenza. Spaghetti with Clams and Shrimp sauce is an easy pasta dish that will wow any seafood lover in your home. Ready in under 40 minutes, this recipe is stunning enough for a holiday dish, but quick enough for a weeknight meal. Be sure to serve with crusty bread—it’s hard to resist dunking into the sweet, delicious sauce before you even boil the pasta!
- Ingredients
- ¾ cup of Bionaturae Extra Virgin Olive Oil
- 10 garlic cloves
- ½ teaspoon red pepper flakes
- 16 oz. Bionaturae Whole Peeled Tomatoes
- 1 ½ lbs. small clams, rinsed well
- 1 lb. Colossal shrimp (about 32 shrimp), deveined and cleaned
- 1 teaspoon salt, plus extra for the shrimp
- ½ teaspoon black pepper, plus extra for the shrimp
- ¾ cup Pinot Grigio or dry white wine
- ½ cup bottled clam juice
- 12 basil leaves, chopped
- 6 tablespoons butter
- 1 lb. Bionaturae Spaghetti of your choice
- Instructions
- Bring a pasta pot to boil. Add salt.
- Put the olive oil, garlic, and red pepper flakes in a separate pan and heat on a very low flame until the garlic is cooked through.
- Mash the garlic with a fork right into the oil. Then add the clams and cover the pan with a lid for about 4 minutes, until they start to open.
- Season the shrimp on both sides with salt and pepper. Add the shrimp to the pan and cook for about 3 minutes on each side.
- Crush the tomatoes by hand in a bowl until they are broken up, but still chunky. Add the tomatoes, wine, clam juice, and remaining salt and pepper. Cover and cook for another 10 minutes.
- Add the butter and basil. Cook for another 5 minutes.
- In the meantime, cook the pasta, reserve some pasta water and strain when al dente.
- Add the pasta to the sauce. Combine well, adding in the reserved pasta water until desired consistency is reached, about ¼ cup.