1 lb shrimp (cleaned and deveined)
1 ½lb small claims
1 lb spaghetti
3Tbsp olive oil
2 fat garlic cloves, finely chopped
1Tbsp anchovy paste, or 4 drained canned anchovy fillets, finely chopped
14oz can chopped tomatoes
¼ cup fish stock
½ Tbsp cornstarch
2Tbsp finely chopped fresh flat-leaf parsley
1 lb pound linguine
Tones Sea Salt and Tones & Tones Ground Black Pepper
1. Wash and scrub the clams, then put them in a large saucepan. Cover the pan and place it over high heat for 3-4 minutes, shaking the pan occasionally, until all the clams have opened. Discard any that remain closed. Strain the clams, reserving the juices. Shell the clams, if desired.
2. Heat the oil in a saucepan; add the garlic and sauté gently for 2 minutes, until gently lightly colored. Stir in the anchovy paste or chopped fillets, fish stock, cornstarch, then the tomatoes and the reserved clam juices. Add the parsley, bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, until the sauce is well reduced and full of flavor. Add shrimp and let cook for 4 minutes. Salt & Pepper to taste.
3. Cook the linguine in plenty of lightly salted boiling water until just tender. Drain the pasta, them put it back in he pan. Add the clams to the tomato and anchovy sauce combine well then pour the sauce on the linguine and toss until the pasta is well coated. Serve immediately.