Large Shell Pasta With Seafood Sauce

Submitted by Abby Girl

"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: 45mins
• Ingredients: 9
• 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.

Reviews

[erikaotter]

Awesome recipe. Rave reviews from my guests. I did add the egg to the cheese mixture as another writer suggested and it worked perfectly.

 

[Youre A Good Cooker]

Very nice recipe. Liked it so much I'm having it as a leftover lunch today. Some suggestions: 1) If the oil is hot enough to make garlic fragrant in 1 minute, it's too hot. I suggest braising it for 5 minutes in not-as-hot oil. 2) Use chopped Italian tomatoes, such as Cento, if possible. More tomato, less juice, better flavor. 3) Recipe needs to be edited to include anchovy paste in the list. I used one anchovy filet - again, for better flavor. 4) Any special reason for large shells? Usually they are for stuffing. We used farfalle to hold the sauce better. 5) I would suggest some fresh Parmigiano Reggiano as a garnish as well. Thanks for sharing this recipe