This mighty meal is loaded with succulent shrimp and delicate clams, and is the perfect substitute for saving a buck on a night out at a high-end seafood restaurant. Serve with crusty buttered bread because you'll want to soak up all the delicious sauce.
1. If using fresh clams, rinse thoroughly and set aside. If using canned clams, drain and rinse, reserving the juice from the can to use in place of the clam juice.
2. In a large skillet, heat olive oil on medium heat and add garlic, shallot, and anchovies. Sauté for 1-2 minutes or until fragrant and browned.
3. Add red pepper flakes, lemon zest, white wine, and parsley, scraping the pan to incorporate sauteed garlic and shallots. Adjust the heat to medium-high and add in the clams. Cover with the lid and allow to steam.
4. Remove clams as they begin to open. The clams will open at different rates, between 2 minutes and 8 minutes. Remove each as they open with a slotted spoon and set aside on a plate covered with foil to keep warm. Discard any clams that remain unopened after 8-10 minutes.
5. Once all clams are removed, add the shrimp. Cover and cook for 4-5 minutes or until the shrimp are opaque and curled. Remove from the pot and add to the covered dish with the clams.
6. Add the tomato paste, crushed tomatoes, clam juice, and lemon juice, and bring the sauce to a low simmer. Cook until slightly reduced.
7. Add the cooked pasta and toss to coat with the with sauce. Add back in the seafood and cover with a lid on medium-low heat to warm for 2-3 minutes.
8. Remove from the heat and top with fresh basil and parmesan. Serve and enjoy!
*If you can't find or don't have access to fresh or canned clams, you can switch these out for another 3/4 lb extra shrimp. Simply omit the step cooking the clams.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 400 | ||
Calories from Fat: 64 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 147.1mg | 45 % | |
Sodium 420.3mg | 14 % | |
Potassium 904mg | 24 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 54.5g | ||
Protein 26.6g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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