CHEF JEFF — ONE BYTE AT A TIME: Fisherman’s SpaghettiFresh seafood can elevate pasta dishes.
By: Herald Staff Report,
Fresh seafood can elevate pasta dishes.
1 pound fresh clams
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper
½ cup dry white wine
¾ pound peeled and deveined shrimp
1 cup tomato sauce
½ cup chopped parsley
Salt and freshly ground black pepper
1½ cups cooked spaghetti
2 teaspoons olive oil
Place saucepan filled with water on to boil. Scrub clams. Place in nonstick skillet over medium-high heat. Cover. Cook until shells open. Remove clams to bowl. Leave juice in pan. Add garlic, crushed red pepper and white wine. Boil to reduce liquid for about 1 minute. Lower heat to medium. Add shrimp and tomato sauce. Simmer, uncovered until shrimp are pink; remove from heat. Sprinkle with parsley. Add salt and pepper to taste. Return clams to skillet. Set aside, covered. Cook spaghetti in boiling water 8 to 9 minutes. Drain and toss with olive oil and salt and pepper to taste and sauce. Serve on plate and top with clam sauce.
Yield: Serves 2.
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