SAUTEED SHRIMP, CLAMS, AND PENNE

SAUTEED SHRIMP, CLAMS, AND PENNE image

Yield 4 ea

Number Of Ingredients 13

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1 lb peeled, deveined 20-30 raw shrimp
2 cans chopped clams
8 oz. whole wheat penne pasta cooked al dente in 6 qts. salted water
1 large cored and chopped tomato-1 lb. approx
1 large shallot finely chopped
4-6 large cloves of fresh garlic minced
1 tsp. red pepper flakes
1-1/2 cups reserved clam juice mixed with chicken stock
1/2 cup fruity chardonnay wine
2 tbl. olive oli
1 -1/2 tbl. prepared anchovy paste
1/2 cup flat leave parsley, chopped coarse
salt and pepper to taste

Steps:

using a large deep skillet or saute pan heat 1/2 of the oil until shimmering, add shrimp in one layer until the underside just begins to turn pink. Working your way around the pan turn each shrimp one time. When you reach your originally starting point remove shrimp in the same progression and put in a tented bowl, not tightly sealed. Add remainder of the olive oil, saute chopped shallot and minced garlic until garlic softens and begins to turn straw colored and frothy. Add chopped tomato and saute 3-4 minutes longer. Add broth/clam juices turn heat to medium and begin reduction while scraping the bottom of the pan to incorporate the "goodies" waiting to be released. This redction takes 15-20 minutes, to speed thing up you may wish to add some cornstarch to cold liquid, mix throughly then add to hot sauce. When thickened reduce heat to low, add clams and cooked shrimp, heating for about 3-5 minutes. Drain pasta, do not rinse and add to pan with the sauce mixture. Mix throughly, the starch in the pasta will further tighten the dish up, garnish with fresh parsley. Serve with rustic bread.