This recipe comes from a Master Chef featured in one of
Julia Child's cookbooks. The intense fresh seafood flavor of this dish
is simply out of this world.
Prep Time: 1 hour Serving Size: 6
- 15 littleneck clams
- 1 pound shrimp, peeled and de-veined
- 1/2 pound sea scallops
- 6 large cloves garlic, minced
- 3 roma tomatoes, seeded and chopped
- (1) 15-ounce can whole peeled tomatoes, seeded
- 6 tablespoons olive oil, divided
- 1 teaspoon crushed red pepper flakes
- 3 to 4 tablespoons Italian parsley, chopped
- 1 pound angel hair pasta
Hold clams over a large bowl to catch juices when opening
them. Remove clams from their shell, chop, and set aside.
Allow juices caught in bowl to remain undisturbed so that
sand and grit will fall to the bottom. In a large frying
pan, heat 2 tablespoons olive oil over moderate heat.
Lightly brown the garlic; add both fresh roma and canned
tomatoes and pepper flakes. Simmer 20 minutes. Remove from
heat. In another large frying pan, heat 2 tablespoons of
olive oil over moderately high heat. Stir in the shrimp and
scallops and sauté 30 seconds to evaporate excess moisture.
Stir in clams and then juice, being careful not to include
any sand that has settled at the bottom of the bowl. Raise
heat and shake pan, until liquid comes to a boil. Taste for
salt and pepper. Pour in the tomato sauce from the other
pan, bring back to a boil, stirring constantly. Pour in 2
tablespoons of olive oil and the parsley. Remove from heat.
Cook pasta until al denté. Drain and toss with sauce. Serve
with Italian bread brushed with olive oil and toasted for 5
minutes in a 350° oven.>