Clams and Shrimp in Garlic wine sauce over fresh Pasta 

When tradition meets imagination, pasta with clams and shrimp are born. Pasta with clams and shrimp is a delicious first course of fish always very welcome. The pasta with clams and shrimp should be served with a glass of dry white wine served at the right temperature. I prepared this dish for a romantic dinner and I must say that in the end it was very popular.

INGREDIENTS

500 gr of clams

250 gr of shelled shrimp

350 gr of pasta 

300 gr of cherry tomatoes deprived of the skin and seeds and cut into cubes 2 cloves of garlic

glass of dry white wine 

sugar to taste 

coarse salt to taste salt 

pepper to taste

chili pepper to taste

chopped parsley to taste

extra virgin olive oil to taste

METHOD

Beat the clams one by one on the bottom of the sink, this operation is necessary to remove the clams possibly full of sand. Put the clams in a container with salted water with coarse salt and let them purge for a few hours then rinse them very well. In a pan put two cloves of garlic, whole and crushed and brown them with a few tablespoons of oil, then remove them and insert the clams into the pan. Cover with a lid and put on high heat. After a couple of minutes add the wine and deglaze shaking the pan from time to time, until the clams have all opened and the wine evaporated. At this point remove the shell of a part of the clams, leaving some with the shell to garnish. Strain the cooking liquid and set it aside because it will serve to complete the seasoning. In a large pan that can also contain the pasta, fry the garlic with a little oil, taking care not to make it too golden, remove it and add the peeled tomatoes, deprived of the seeds and cut into cubes, one-two teaspoons of sugar (depending on the sweetness of the cherry tomatoes), salt and freshly ground pepper. Wait for the cherry tomatoes to wither and when almost cooked add the clams with their cooking liquid and shrimps. Cook the pasta al dente in salted water, drain them (keeping aside a little' of cooking water) and add them to the sauce. Sauté with a few tablespoons of pasta cooking water and serve the pasta with clams and shrimps, sprinkling with plenty of chopped parsley.