Seafood Pasta

Begin by making the sauce for the pasta. Heat the two tablespoons of olive oil on medium-high heat in a large skillet. Toss in the shallots and garlic, and cook for a minute or so. Next add in your tomatoes, and a dash of salt and pepper. Reduce the heat to medium and continue to cook the tomatoes.

Bring a large pot of water to a boil. Generously salt the water, and begin cooking your pasta, just under the allotted time for al dente (according to package instructions for al dente).

To the pan of simmering tomatoes, add in the wine and give it a good stir. Bring to a simmer still over medium heat, then toss in the clams and cleaned shrimp. Cook just until the clam shells begin to open and the shrimp is nice and opaque.

Drain the pasta and add it to the sauce. Give it a couple of good stirs, then toss in the parmesan cheese. Stir once again. Taste, and season with additional salt and pepper (to taste) before serving with a nice crusty bread.

What you get right away from this seafood pasta is the great wine taste along with the flavors of the shellfish. Every bite is as good as the next. This recipe is not only a bit elegant, but also very simple and comforting. Hope you enjoy.