While fresh fish has been the mainstay of this department, sometimes it’s nice to switch things up a little bit. This wild shrimp and clam sauce pasta dish is full of flavor and provides a fun, delicious seafood option on par with what you might order at your favorite authentic Italian restaurant. Buon appetito!
- 1 lb. wild Key West pink shrimp
- 1 dozen fresh littleneck clams
- 2 cans chopped sea clams (drained and rinsed)
- 2 cans white clam sauce (15 oz)
- 1 bottle natural clam juice (8 oz)
- 1 carton low sodium organic vegetable broth (32 oz)
- 1/2 cup white wine
- 2 Tbsp. olive oil
- 2 Tbsp. ghee
- 2 Tbsp. riced garlic (~ 4 cloves)
- 2 Tbsp. fresh parsley, chopped
- 1 lemon (use half for juice, half for garnish)
- 2 tsp. salt
- 1 tsp. black pepper
- 1 box capellini (or pasta of choice)
To me, an enjoyable and successful cooking experience starts with preparation. Be sure to have your ingredients ready to go!
- First, peel and devein your raw shrimp and rinse your fresh littleneck clams. Set those aside in the refrigerator or on ice. Next, drain and rinse the canned chopped sea clams and set aside.
- In an extra-large, deep saucepan, heat olive oil and ghee over medium-low heat. Add the riced garlic and sauté for 1-2 minutes, just until garlic turns golden. Then, add 2 cans of white clam sauce and increase to medium-high heat.
- Next, add the following ingredients once the broth has reached a boil: both cans of chopped sea clams, the bottle of clam juice, plus the vegetable broth, white wine, lemon juice from half a lemon, salt, pepper and half of the chopped parsley. Now, lower the heat back to medium-low and simmer until the broth reduces a bit, approximately 20 minutes.
- Turn the heat up to medium and add the fresh clams, cooking until they open, approximately 10 minutes. Finally, add the raw shrimp and cook for 1-3 minutes, until they turn pink. Top with the rest of the chopped parsley and garnish with a few lemon wedges.
Serve with your favorite pasta (I like capellini), relax and enjoy! ζ