cepeters's Notes:
Expand15 large uncooked shrimp (with or without the head) Ask a question about this ingredient
1 - 2 cans of clams or 15-20 clams Ask a question about this ingredient
3 - 4 cloves of garlic Ask a question about this ingredient
3 - 4 dashes crushed red pepper Ask a question about this ingredient
1 box of bowtie pasta Ask a question about this ingredient
5 - 6 tablespoons olive oil Ask a question about this ingredient
1/2 cup chunky tomato sauce Ask a question about this ingredient
Peel and season the uncooked shrimp with salt and set aside
Ask a question about this stepWash, clean, drain the clams and set aside. If using canned clams, drain and set aside.
Ask a question about this stepRoughly chop the cloves of garlic and set aside.
Ask a question about this stepSalt pasta water and begin to boil pasta. Pasta shuld be al dente.
Ask a question about this stepIn a pan, add olive oil and garlic to medium heat. Allow garlic to cook for a minute or two without burning. Adjust heat if necessary.
Ask a question about this stepAdd the chunky tomato sauce and stir in with olive oil and garlic.
Ask a question about this stepAdd the crushed red pepper. Adjust the amount of pepper depending to your taste.
Ask a question about this stepAdd shrimp and clams into the sauce and cook until almost done.
Ask a question about this stepAdd the al dente pasta into the pan with the seafood and sauce.
Ask a question about this stepThe sauce is meant to coat the pasta but it shouldn't be drenched although it's so delicious it doesn't really matter.
Ask a question about this stepToss and plate!!! Add any grated/shredded cheese you desire!
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
