Large Shell Pasta with Seafood Sauce

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4 tb Chopped fresh parsley
1 cn Italian plum tomatoes;
1/2 ts Dried crushed red pepper
1 ts Dried basil; crumbled
1 cn Baby clams; drained, juices
1 ts Anchovy paste
3 lg Garlic; chopped
3 tb olive oil
; reserved (28-ounce)
; reserved (10-ounce)
12 oz Large uncooked shrimp;
12 oz Large shell pasta; freshly

Original recipe makes 1 servings



Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and saute until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. 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. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley. Serves 4. Bon Appetit December 1992

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