Shrimp and Clams in Tomato Sauce With Shell Pasta
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 -4 tablespoons olive oil
- 1 small onion, finely chopped (about 1/4 cup)
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1⁄2 - 1 teaspoon dried red pepper flakes (or to taste)
- 1 1⁄2 teaspoons dried oregano (can use more)
- 1 (28 ounce) can plum tomatoes (undrained, chopped)
- 1 (10 ounce) can baby clams (drained but save juice)
- 2 tablespoons chopped fresh parsley (more to garnish)
- 1 teaspoon anchovy paste
- 14 ounces large raw shrimp (peeled and deveined)
- 12 -14 ounces cooked medium pasta shells
- grated parmesan cheese (use any amount desired)
directions
- Heat oil in a heavy large skillet over medium heat.
- Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
- Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
- Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
- Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
- Season with salt and pepper to taste.
- Add in cooked pasta; toss to combine and warm.
- Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.
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