Delicious, Delicious, Delicious and easy peasy! This may be my new fave Sunday night summer dinner! Not too many ingredients and light and healthy! The broth is so yummy you can drink it, or better yet, dunk a big ol’ piece of crusty whole grain bread in it!
Shrimp & Clams in a Light Wine Tomato Sauce
1 lb. jumbo shrimp, cleaned and deveined
1 lb. little neck clams
1 dozen New Zealand clams (cockles)
3 large zucchini, spiralized
2 tablespoons unsalted butter
2-3 tablespoons olive oil *I used basil flavored olive oil and it gave the dish a really nice flavor.
2 cloves garlic, minced (I was lazy and used the squeeze garlic in a tube about 1 tablespoon)
1 1/2 cups dry white wine (use whatever you have)
1/4 cup marinara and tomato sauce (I like Raos)
pepper to taste
pinch of chili flakes (if you like it spicy)
fresh or dried basil about a teaspoon
fresh or dried about a teaspoon
optional: parmesan cheese
Add the butter and 2 tablespoons of olive oil to a large saucepan and heat over medium heat.
Add the shrimp one at a time and do not crowd pan. Cook them 2 minutes per side and then remove to a bowl.
Add 1 more tablespoon of olive oil to pan.
Add garlic to pan and cook for 1 minute. Increase heat and add wine to deglaze pan. After a minute, add clams to pan along with the pepper, chili flakes, herbs and tomato sauce. Reduce heat, cover and cook until the clams all open. I found the smaller clams opened quicker so when they do, using tongs, remove them to a large serving platter. The little necks take a bit longer. Remove them to same platter once opened but leave the sauce in the pan.
Return the shrimp to the pan with the sauce and cook for 1 minute. Remove the shrimp to platter.
Add the zucchini noodles to the pan with the sauce. Toss for a minute or two.
Add to platter, toss with seafood and serve. If you like, sprinkle with some fresh grated parmesan cheese.