*  Exported from  MasterCook  *
 
                          SHELLFISH SHELL MARINARA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       T            Extra-virgin olive oil
    2       lg           Garlic sloces, peeled and
                         -bruised
    2       cn           Plum tomatoes, drained and
                         -coarsely chopped (28 oz)
      1/4   c            Dry red wine
      1/4   c            Coarsely chopped parsley
      1/4   c            Fresh basil leaves, torn in
                         -half
    1       t            Dried oregano
                         Salt to taste
                         Freshly ground black pepper
                         -to taste
            pn           Sugar
   12       oz           Medium-sized shell pasta
   20                    Littleneck clams
      1/2   lb           Large shrimp, peeled and
                         -deveined
 
   For company or a special family meal, there is nothing quite like
   littleneck clams and shrimp quickly cooked up in a robust marinara
   sauce. (No cheese is necessary with this sauce; flavoring the oil
   with garlic is the secret to its great taste.) The clams will take
   longer to open than the shrimp will take to cook, so add the shrimp
   at the last moment. Be sure to discard any clams that don't open -
   this could mean they are not safe to eat.
   
   1. Place oil in a large, heavy pot over medium-low heat. Add the
   garlic and cook for about 3-4 minutes, or until it colors slightly
   but does not burn. Remove garlic from heat and carefully stir in the
   tomatoes.
   
   2. Return the pot to medium heat. Add the wine, parsley, basil,
   oregano, salt, pepper and sugar. Cook sauce slowly, stirring
   occasionally, for 30 minutes.
   
   3. Slightly before serving, cook pasta in boiling, salted water for
   10-12 minutes or until AL DENTE (just tender).
   
   4. While pasta is cooking, add the clams to the sauce; cover and cook
   for 8 minutes or until the clams just begin to open, shaking the pot
   once or twice. Add shrimp and cook 5 minutes longer.
   
   5. Divide the cooked pasta among six shallow bowls. Spoon the hot
   sauce over the top, distributing the clams and shrimp evenly, and
   serve immediately.
   
   Per serving: 329 calories, 8 grams fat, 35 milligrams cholesterol.
  
 
 
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