I wanted a little kick in my dish so I chopped up some jalepeno peppers for some heat. Doesn't appear to have enough sauce-- next time I'll opt for some more tomatoes and water. This recipe can easily serve 2, if not 3 people. Great dish to cook for company. It's delicious and filling!What you'll need for 3 servings
- 1/2 lb spaghetti or linguine
- 1 lb tiger shrimp
- 1 lb littleneck clams or manila clams
- 1/2 cup dry white wine (I used Chardonnay)
- 4-5 large tomatoes
- 4 cloves garlic
- Fresh, flat-leaf Italian parsley (about a small handful)
- 3 1tbsp unsalted butter, divided
- some oil
- salt & pepper
Cooking instructions (multi-tasking skills required)
- Soak clams in white wine for a few minutes.
- Bring stock of water to a boil, add enough salt to make the water taste like the ocean and then the pasta. Cook pasta until it is al dente or 2 minutes before "done." Drain pasta.
- Meanwhile, chop your tomatoes/jalepenos and sauté 2 cloves of sliced garlic in 1 tbsp of butter melted with some oil. When garlic turns golden brown, add 2 ladles of pasta water and cook tomatoes until they have turned into a sauce. Then add salt, pepper, some basil, fresh parsley, and jalepeno.
- Meanwhile, drain the wine into a pan and bring to boil. Reduce to medium heat, add clams and cover pan with a lid. Cook clams until they are parted. Then remove clams and set aside, reserving about a ladleful of cooked wine.
- Marinate the shrimp with jalepeno, some lime juice, salt, and pepper. Heat skillet/pan to medium-high heat. Melt the remaining 2 tbsp of butter in some oil and sauté the shrimp until cooked. Quickly remove from pan and set aside.
- Finally, add the reserved wine and the pasta into the tomato sauce and cook for an additional 2-3 minutes. When pasta is done cooking, remove from heat and toss in the clams and shrimp.
- Plate and garnish with the remaining parsley and Parmesan cheese. Bon appétit!