Shrimp And Clams In Tomato Sauce With Shell Pasta - cooking recipe

Ingredients

3 -4 tablespoons olive oil
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 - 1 teaspoon dried red pepper flakes (or to taste)
1 1/2 teaspoons dried oregano (can use more)
1 (28 ounce) can plum tomatoes (undrained, chopped)
1 (10 ounce) can baby clams (drained but save juice)
2 tablespoons chopped fresh parsley (more to garnish)
1 teaspoon anchovy paste
14 ounces large raw shrimp (peeled and deveined)
12 -14 ounces cooked medium pasta shells
grated parmesan cheese (use any amount desired)

Preparation

Heat oil in a heavy large skillet over medium heat.
Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
Season with salt and pepper to taste.
Add in cooked pasta; toss to combine and warm.
Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.