Ingredients

The following ingredients have 4 Servings
  • 1 pound dry pasta such as spaghetti or fettuccini
  • Salt and fresh ground black pepper
  • 1 tablespoon extra-virgin olive oil (plus more for cooking shrimp)
  • 1 tablespoon butter
  • 4 garlic cloves (minced)
  • 1/3 cup dry vermouth or substitute dry white wine
  • 1 28 ounce can whole tomatoes
  • 1 teaspoon red pepper flakes (or more to taste)
  • 1/4 cup chopped fresh parsley
  • 1 1/4 pounds littleneck clams (about 15 clams, scrubbed)
  • 1 pound cleaned large shrimp

Instruction

  • Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking, Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted. Add the garlic .
  • Add the shrimp and cook, stirring frequently for about 3 minutes or until almost cooked through. add the dry white wine salt and black pepper,
  • When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.
  • Add the tomatoes, red pepper flakes. Bring to a low simmer and cook until reduced slightly, about 3 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.
  • Drain the spaghetti and return it to the pot. Season with salt and black pepper and cook for 1 to 2 minutes. Sprinkle with the parsley and serve at once.