|
This is an elegant pasta dish, perfect for that special family celebration or when having friends over for dinner.
|
 |
|
INGREDIENTS |
|
|
|
| 2 pounds agnolotti filled with basil and cheese |
|
|
|
Sauce: |
|
|
|
| 4 tablespoons olive oil |
|
|
|
| 2 garlic cloves, minced |
|
|
|
| 1 teaspoon red pepper flakes |
|
|
|
| 16 littleneck clams |
|
|
|
| 12 large shrimp, with heads still attached |
|
|
|
| 1/2 cup white wine |
|
|
|
| 1 ripe tomato, diced |
|
|
|
| 2 tablespoons chopped Italian parsley |
|
|
| |
|
 In a pot of boiling water, cook the agnolotti according to directions on the package.
 In a large sauté pan, heat the olive oil and add the minced garlic, being careful not to burn it. Add the red pepper flakes, clams and shrimp, which cook quickly. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
 Drain the agnolotti and place on a serving dish. Pour the sauce and cooked seafood over the agnolotti. Serve with salt and pepper for additional seasoning.
|
|
