Diablo Fettuccine with Clams & Shrimp

After a hard day at work, I was too exhausted to cook but I had to cook something for dinner. So I cooked the most simple thing I could think of (and what I had in my fridge).

[100% organic, wild clams & wild Gulf Atlantic shrimp]


  • 2 TBS olive oil
  • 1 TB butter
  • Half a medium onion, diced
  • 5-6 garlic cloves, minced
  • ⅓ cup white wine (I used chardonnay)
  • One 28 oz. can diced tomatoes
  • 4 TBS red pepper flakes
  • 2 tsp brown sugar
  • ¼ cup chopped fresh parsley
  • 10 clams, unshucked, clean with a brush
  • 10 large shrimp
  • ½ lb fettuccine


Preheat oven to 450ºF. Add the olive oil and butter in a pan over medium heat. Once the butter has melted, add the diced onions and saute for 4 minutes. Then add the minced garlic and saute for another 5 minutes. Add the wine and allow to simmer for 1 minute. Add the tomatoes, red pepper flakes, and brown sugar then simmer for another 10 minutes.

While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish tossed in olive oil, salt, and pepper and roast in the oven for 5-6 minutes.

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook the pasta until al dente.

Add the clams to the sauce, cover, and allow the steam to cook the clams for 4-5 minutes. After 4-5 minutes, the clams should have opened, toss in the shrimp and some pasta with about ¼ cup of pasta water, and add the parsley.

*Adapted from Inspired Taste.

The following is with more red pepper flakes, no clams, and no parsley.


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