Shellfish Shell Marinara
3 tb Extra-virgin olive oil 2 lg Garlic sloces, peeled and -bruised 2 cn Plum tomatoes, drained and -coarsely chopped (28 oz) 1/4 c Dry red wine 1/4 c Coarsely chopped parsley
Ingredients
- 3tbsp extra-virgin olive oil
- 2large garlic sloces, peeled and
- 1/4cup coarsely chopped parsley
- 1/4cup fresh basil leaves, torn in
- 20littleneck clams
- 1/2lblarge shrimp, peeled and
- 10-12minutes or until al dente (just tender).
- 4. while pasta is cooking, add the clams to the sauce; cover
Directions
- 1
3 tb Extra-virgin olive oil 2 lg Garlic sloces, peeled and -bruised 2 cn Plum tomatoes, drained and -coarsely chopped (28 oz) 1/4 c Dry red
- 2
No cheese is necessary with this sauce
- 3
flavoring the oil with garlic is the secret to its great taste.) The clams will take longer to open than the shrimp will take to cook, so ad
- 4
Be sure to discard any clams that don't open - this could mean they are not safe to eat
- 5
Place oil in a large, heavy pot over medium-low heat
- 6
Add the garlic and cook for about 3-4 minutes, or until it colors slightly but does not burn
- 7
Remove garlic from heat and carefully stir in the tomatoes
- 8
Return the pot to medium heat