Ingredients: |
Ingredients: 1 pound angel hair pasta
3 cups water
6 garlic cloves, chopped
1 teaspoon salt, plus more to taste
3 dozen little neck clams
6 tablespoons(3/4 stick) butter
1 pound medium shrimp, peeled and deveined
1 pound sea scallops, patted dry with paper towels
1/3 cup extra virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoons crushed red peppers flakes, or more to taste
freshly ground black pepper
2 tablespoons chopped fresh parsley
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Directions: |
Directions:Bring a large pot of lightly salted water to a boil over high heat. In 2 or 3 batches, stir in the pasta. cook, stirring occasionally to be sure it doesnt stick together until al dente, about 3 minutes.
while the water is coming to a boil and the pastais cooking, make the sauce: in a Dutch oven bring the water half of the garlic, and 1 teaspoon salt to a boil over high heat. Rinse the clams under cold running water, scrubbing with a stiff brush to clean shells. Add to the boiling water and cover. cook shaking pot occasionally, until all of the clams open, 5-7 minutes. Discard any clams that have not opened. Remove pot from the heat and let stand, covered to keep warm. Meanwhile in a large skillet heat 3 tablespoons of the butter over medium high heat. Add the remaining garlic and cook for one minute. add the shrimp cook, turning halfway through cooking until pink and firm, about 3 minutes transfer to a plate, cover loosely and set aside.
add the remaining 3 tablespoons butter to the skillet and heat. Add the scallops and cook, turning halfway through cooking until just opaque and firm about 4 minutes. remove from the heat. Return the shrimp to the skillet. Drain the pasta well and return to the warm pot. Add the oil, basil, oregano, and red pepper flakes and toss. add the shrimp and scallops and any butter in the skillet and toss again. Season with additional salt and pepper.
Serve immediatley in individual serving bowls. using tongs place the clams in their chells on top, ladle a spoonful of the clam juices over each serving, and sprinkle with the parsley. |
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