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Shrimp and Red Clam Sauce

This is a sassy and hearty pasta dish for cold weather. Red clam sauce is meaty and satisfying with a little spice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 3 tbsp olive oil
  • 1 large fennel bulb, chopped
  • 1 medium onion, chopped
  • 2 tsp salt
  • ½ tsp red pepper flakes
  • ½ cup dry white wine
  • 2 bay leaves
  • 1 16 oz jar of your favorite marinara sauce I like Cucina Antica Tomato Basil, garlic free. See link above.
  • 2 6.5 oz cans of chopped clams in juice
  • 1 lb fresh peeled shrimp
  • 1 lb fresh sea or bay scallops optional

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. 
  • Add 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Add wine and bring to a simmer.
  • Add jar of sauce and clam with juice. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 20 minutes or reduce until thick. Longer if you have the time! Makes it even better.
  • Cook pasta according to directions.
  • Serve over spaghetti noodles. Top with additional red pepper flakes and parmesan if desired.
Keyword clam sauce, clams, linguini, shrimp