Shellfish Shell Marinara
2016-06-15- Cuisine: Italian
- Course: Main course
- Skill Level: Easy
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- Prep Time: 30m
- Cook Time: 40m
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Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 cans (28 ounces each) plum tomatoes, drained and coarsely chopped
- 1 cup dry red wine
- 1 cup coarsely chopped parsley
- 1 cup fresh basil leaves
- 1 teaspoon dried oregano
- salt & pepper to taste
- pinch of sugar
- 12 ounces medium sized shell pasta
- 20 littleneck clams
- 1/2 pound large shrimp, peeled and deveined
Method
Step 1
Place oil in heavy pot over medium low heat. Add garlic and cook for 3-4 minutes or until it colors slightly but does not burn.
Step 2
Remove garlic from heat and carefully stir in tomatoes. Return pot to medium heat. Add wine, parsley, basil, oregano, salt, pepper, and sugar.
Step 3
Cook sauce slowly, stirring occasionally for 30 minutes.
Step 4
Shortly before serving, cook pasta al dente.
Step 5
While pasta is cooking, add the clams to the sauce. Cover and cook 8 minutes or until clams begin to open, shaking the pot once or twice. Note: DIscard any clams that do not open. They may not be safe to eat.
Step 6
Add shrimp and cook 5 minutes longer.
Step 7
Spoon hot sauce over pasta. Serve immediately.