Large Shell Pasta With Seafood Sauce

Wonderful recipe that's fast and easy (under 30 minutes)! Great for feeding to company or just the family. I got this recipe from the Bon Appetit archives and have modified it a bit to suit our needs. One option is to replace the clams with all shrimp

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 3  large garlic cloves, chopped
• 1⁄4 teaspoon crushed red pepper flakes, more if desired
• 28  ounces tomatoes, chopped
• 1 (10 ounce) can baby clams
• 4  tablespoons fresh parsley, chopped
• 1  teaspoon basil
• 12  ounces  large raw shrimp, peeled, deveined
• 12  ounces  large shell pasta, freshly cooked

Directions

1. Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and sauté until fragrant, about 1 minute.
2. Mix in tomatoes with 2 T of the parsley, basil and anchovy paste. Cover skillet and cook 15 minutes.
3. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper.
4. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley.