Clammy and yummy

I was thinking of making my ultimate paella today from TF's recipe but the lazy virus bit me so I opted to make something easier and quicker. As I looked at my beautiful clams begging for attention, I realized I have something to go with it. So here we go- pasta again but with clams.

These clams are so yummy and tossing them with shrimp on olive oil, garlic, and sun dried tomatoes, chili flakes and white wine... then mixed with perfectly cooked pasta, it's a marriage of flavors made in heaven! It is the same procedure as the spaghetti with shrimp with a couple of ingredients added-the baby clams, white wine and baby spinach

Spaghetti with Clams and Shrimp
3 cloves of garlic minced
¼ cup sun-dried tomatoes soaked in olive oil
1 tsp chili flakes
2 tbsp olive oil
½ cup grated parmesan cheese
1/4 cup white wine
1 tsp salt
1 lb medium sized shrimps shelled and deveined- tail on
2 cups baby clams
1 bag baby spinach

Cook spaghetti no more than ten minutes. Ten minutes is from the time water starts boiling again after pasta is added to water. Drain and set aside.
In a non-stick skillet, heat olive oil and sauté the garlic till fragrant. Add the sun-dried tomatoes, salt and chili flakes. Add the shrimps and white wine and cook till they’re bright pink. Add the baby clams and once they open, they're cooked. Add the pasta and toss. Drizzle with more olive oil and add the grated parmesan cheese. Add the baby spinach and serve hot.

Suddenly, the ultimate paella is forgotten – to be remembered again one day and hopefully, the lazy virus is not airborne :-)


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