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Shellfish Shell Marinara

Shellfish Shell Marinara recipe image
This Shellfish Shell Marinara is a vibrant, restaurant-quality dish that brings the flavors of the Italian coast to your dining table. The sauce base is built on slow-cooked plum tomatoes, aromatic garlic, and a splash of dry red wine, creating a rich, savory foundation. Fresh basil, parsley, and oregano add bright herbal notes that cut through the richness of the seafood. Littleneck clams and large shrimp are added at the end to ensure they remain tender and succulent. Served over al dente shell pasta, this meal is perfect for a special family dinner or an intimate date night. It offers a luxurious texture and deep, complex flavors without requiring hours of preparation. Simple, elegant, and deeply satisfying, this recipe is a standout choice for seafood lovers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 173.9
Description
This Shellfish Shell Marinara is a vibrant, restaurant-quality dish that brings the flavors of the Italian coast to your dining table. The sauce base is built on slow-cooked plum tomatoes, aromatic garlic, and a splash of dry red wine, creating a rich, savory foundation. Fresh basil, parsley, and oregano add bright herbal notes that cut through the richness of the seafood. Littleneck clams and large shrimp are added at the end to ensure they remain tender and succulent. Served over al dente shell pasta, this meal is perfect for a special family dinner or an intimate date night. It offers a luxurious texture and deep, complex flavors without requiring hours of preparation. Simple, elegant, and deeply satisfying, this recipe is a standout choice for seafood lovers.
Ingredients
  • 3 tablespoon Extra-virgin olive oil
  • 2 lg Garlic sloces, peeled and
  • 2 cn Plum tomatoes, drained and coarsely chopped (28 oz total)
  • 1/4 c Dry red wine
  • 1/4 c Coarsely chopped parsley
  • 1/4 c Fresh basil leaves, torn in half
  • 1 ts Dried oregano
  • to taste Salt
  • to taste Freshly ground black pepper
  • 1 pn Sugar
  • 12 oz Medium-sized shell pasta
  • 20 Littleneck clams
  • 1/2 lb Large shrimp, peeled and deveined
Directions
  1. 1
    Place the olive oil in a large, heavy pot over medium-low heat.
  2. 2
    Add the garlic slices and cook for 3-4 minutes, or until they color slightly but do not burn.
  3. 3
    Remove the pot from the heat and carefully stir in the chopped plum tomatoes.
  4. 4
    Return the pot to medium heat and add the dry red wine, parsley, basil, oregano, salt, pepper, and sugar.
  5. 5
    Cook the sauce slowly, stirring occasionally, for 30 minutes to allow the flavors to meld.
  6. 6
    While the sauce simmers, cook the shell pasta in boiling, salted water for 10-12 minutes, or until al dente (just tender). Drain and set aside.
  7. 7
    Once the sauce has simmered, add the littleneck clams to the pot.
  8. 8
    Cover the pot and cook for 8 minutes, shaking the pot once or twice, until the clams just begin to open.
  9. 9
    Add the peeled and deveined shrimp to the sauce and cook for 5 minutes longer, until the shrimp are pink and cooked through.
  10. 10
    Divide the cooked pasta among six shallow bowls.
  11. 11
    Spoon the hot sauce over the pasta, distributing the clams and shrimp evenly, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 173.9kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Discard any clams that do not open after cooking, as they may not be safe to eat.

No cheese is necessary with this sauce; the flavoring of the oil with garlic is the secret to its great taste.

The clams take longer to open than the shrimp take to cook, so add the shrimp at the last moment to prevent overcooking.

For best results, scrub the clams thoroughly under cold water before cooking to remove any sand.

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Read it online: https://www.chefs-mate.com/recipe/shellfish-shell-marinara/