Ingredients for Large Shell Pasta With Seafood Sauce
- Olive Oil
- Garlic Cloves
- Crushed Red Pepper Flakes
- 1 (28-ounce) can crushed tomatoes
- Baby Clams
- Fresh Parsley
- 1 teaspoon chopped fresh basil
- Large Raw Shrimp
- Shell Pasta
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How to Make Large Shell Pasta With Seafood Sauce
- Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes; sauté until fragrant, about 1 minute.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 teaspoons chopped fresh parsley, 1 teaspoon chopped fresh basil, and 1 teaspoon anchovy paste.
- Cover the skillet and cook for 15 minutes.
- Uncover and simmer, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
- Add 1 pound littleneck clams, scrubbed and rinsed, and 1/2 pound shrimp, peeled and deveined.
- Simmer until the clams have opened and the shrimp are pink and cooked through, about 3-5 minutes. Discard any clams that don't open.
- Season generously with salt and freshly ground black pepper to taste.
- Add 1 pound large shell pasta (cooked al dente according to package directions).
- Toss gently to coat the pasta in the sauce.
- Transfer to a large serving bowl.
- Garnish with the remaining 2 tablespoons of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
27g
Fat
10g
Carbs
25g
