4-6 servings
12 ounces Contessa large Uncooked Tail-on Shrimp
3 tablespoons olive oil
3 garlic cloves, chopped
1/2 teaspoon dried red pepper
28 ounces Italian plum tomatoes, chopped, reserve juice
10 ounces baby clams, drained, reserve juice
4 tablespoons fresh parsley, chopped
1/2 cup white wine
12 ounces pasta of choice
Cook pasta according to directions on package.
Heat oil in a large skillet over medium heat.
Add garlic, red peppers and shrimp. Saute for 1 minute.
Remove shrimp and de-glaze with white wine.
Add tomatoes with juice and 2 tablespoons clam juice.
Cover and cook for 5 minutes.
Uncover, reduce heat and simmer for 2 additional minutes, stirring occasionally.
Add clams and shrimp. Simmer for 3 minutes.
Season with salt and pepper to taste, then add the pasta.
Place in a large serving dish.
Garnish with remaining parsley.
Posted on 09/29/2015 at 12:03 AM
