That love weighs more than gold!"
~ Josephine Dodge Daskam Bacon
RED & GREEN SEAFOOD SHELL PASTA
~ Good carbs 'fit the bill' for energy and easy holiday entertaining
3 Tbsp. extra-virgin olive oil
3 large minced garlic cloves
1/2-1 tsp. crushed dried red pepper flakes
1 28-oz. can chopped Italian plum tomatoes with juice
1/2 cup red wine
1 10-oz. can baby clams, drained & juices reserved
4 Tbsp. chopped fresh parsley
2 heaping tablespoons fresh basil, if lucky have some (1-2 tsp. dried)
1 tsp. anchovy paste
12 oz. peeled, deveined, and uncooked large shrimp
sea salt & freshly ground pepper to taste
additional fresh basil for garnish
freshly grated Parmesan cheese
12 oz. large shell pasta, cooked al dente
- Heat oil in large heavy skillet; add garlic and red pepper flakes and saute about 1 minute, watch that garlic does not burn.
- Carefully add wine, tomatoes and juices, reserved clam juices, 2 tablespoons parsley, basil, and anchovy paste. Bring to boil, reduce heat, and simmer 20 minutes, stirring occasionally.
- Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season with salt & pepper to taste.
- Add cooked pasta to sauce; toss to combine. Transfer to large serving bowl and garnish with remaining parsley and fresh basil. Serve with freshly grated Parmesan cheese and loaf of crusty fresh Italian bread. (4 servings.)