Green Pasta With Shrimp And Clams - cooking recipe

Ingredients

18 cherrystone clams
4 qt. water
salt to taste
1/4 c. olive oil
1 Tbsp. finely minced garlic
1/2 tsp. dried hot red pepper flakes
1 lb. medium sized shrimp, shelled and deveined
freshly ground pepper to taste
24 whole basil leaves, rinsed and patted dry
3 Tbsp. finely chopped parsley
1 lb. green pasta
3 Tbsp. butter

Preparation

Shuck clams and reserve juice.
Discard shells.
(Should have approximately 3/4 cup raw clams and 1 cup liquid.) Chop clams coarsely and set aside.
Bring water to a boil and salt to taste. Add pasta.
Cook 1 1/2 minutes after water returns to boil. Drain, reserving 1/2 cup water.
Heat oil in a heavy skillet and add garlic.
Cook briefly without browning.
Add pepper flakes, shrimp, salt and pepper.
Cook, stirring shrimp and shaking skillet for about 1 minute.
Add clams.
Cook about 15 seconds. Add basil leaves and parsley.
Stir to blend and remove from heat. Pour pasta into a kettle and add reserved clam juice.
Heat thoroughly.
Add reserved water and butter.
Pour shrimp and clam mix into pasta; toss to blend.
Serve immediately.
Serves 4.