Seafood Pasta with Clams and Shrimps
Portions| 4
Cooking Time|20 Minutes
Ingredients
- 700g Fettuccini pasta
- 1/4 cup parsley, chopped
- 1 small bunch basil leaves
- 1/4 cup capers, chopped
- 4 cups of cherry tomatoes
- 1.5 lbs raw shrimps
- 1.5-2 lbs fresh clams
- 6 French shallots, chopped
- 1/2 cup vegetable broth
- 2 tbsp salt free butter
- 1/4 cup cooking cream (15%)
- 1 fresh red chili, sliced
- 1/2 lemon, zested and juiced
- 6 large garlic cloves, minced
- 4 tbsp olive oil
- 1 tbsp salt
- Pepper, pinch
Cooking Directions
- Add pasta to a pot of boiling water with 1 tablespoon of salt and cook according to package instructions, until al-dente. Drain without rinsing and set aside. (Save 1/4 cup pasta water to add to sauce if needed before serving)
- While pasta is cooking, prepare the seafood. In a non-stick saucepan add olive oil, garlic, chili, shallots over medium/high heat. Once cooked through and shallots become translucent.
- Add in tomatoes without chopping. Cover and let tomatoes cook through. Then add 2 tablespoons of butter and seafood. Cook through until clams open and shrimps are no longer translucent. Add in parsley, basil, lemon juice, salt and pepper and set aside to cool a little.
- Stir in cream, bring to a light boil then let simmer 2 minutes. Stir in the drained pasta, tossing until well coated in sauce. Serve with a generous sprinkle of finely chopped parsley, lemon zest and basil.
- Bon appétit!
