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.