Tagliatelle with Clams and Shrimp
(courtesy of The Kitchen Table in Reno. Serves 2 to 4)
2 pounds manilla clams
1 pound white shrimp, peeled and deveined
1 pound tagliatelle
¼ cup extra-virgin olive oil
6 cloves garlic, chopped
1 tablespoon red chile flakes
1 cup dry white wine
2 sprigs parsley, chopped
Salt and pepper, to taste
Bring large pot of salted water to boil. Add pasta, stirring occasionally, to prevent pasta from sticking together. Cook until al dente, according to instructions on box.
In large sauté pan, heat olive oil over medium heat. Add garlic and chile flakes. Reduce heat to medium-low and sauté until fragrant. Be careful not to burn garlic. Add clams and wine; increase heat to medium. Quickly cover, steaming for 5 minutes, or until all clams have opened.
Discard unopened clams; cook shrimp, adding chopped parsley. Add tagliatelle and season with salt and pepper to taste. Serve on plates or in bowls.
