Diablo Pasta Sauce with Clams and Shrimp

By cwyorkiex3

On the link to recipe it shows you how to devein your shrimp.you will want to use the freshest shrimp you can find.You can always ask your fish monger to do this step for you.

Ingredients

• ◦1 tablespoon olive oil
• ◦1 tablespoon butter
• ◦1/2 cup diced onion
• ◦2 tablespoons minced garlic
• ◦1/3 cup dry vermouth (Sauvingnon Blanc works well too)
• ◦1 28oz can diced tomatoes (San Marzano Tomatoes are great)
• ◦1 teaspoon red pepper flakes
• ◦1 teaspoon brown sugar
• ◦1/4 cup chopped fresh parsley
• ◦1 lemon, cut into wedges
• ◦8 small clams, unshucked
• ◦8 large shrimp
• ◦Pasta (fettuccini works well)

Details

Adapted from inspiredtaste.net

Preparation

Step 1

1.Preheat oven to 400 degrees F.

2.Add the olive oil and butter to a pan (with lid) over medium heat. Once the butter has melted, add the diced onions and saute for 3 to 4 minutes. Next, add the minced garlic and saute for another 5 minutes. Add the vermouth and allow to simmer for about a minute. Add the tomatoes, red pepper flakes and brown sugar then simmer for another 8 minutes.

3.While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish or on a cookie sheet tossed in olive oil, salt and pepper and roast in the oven for 5-6 minutes.

4.Add the clams to the sauce and cover the pan with a lid, allow to steam for 4-5 minutes. After 4-5 minutes, the clams should have opened, if one or two have not, remove it from the pan and discard. Toss in the shrimp and some pasta with about 1/4 cup of pasta water, then sprinkle with parsley and serve with a lemon wedge.



Notes

Depending on your choice of pasta, prepare to the directions on the package. Make sure you reserve 1/4 cup of the pasta water to add along with the pasta to the sauce before serving.