Stimpson’s surf clam and shrimp pasta
Stimpson’s surf clam and shrimp pasta

Preparation time 20 minutes

Total time: 40 minutes

Ingredients

  1. A sufficient amount olive oil, for cooking
  2. 1 shallot, finely chopped
  3. 1 clove of garlic, chopped
  4. 60 mL (1/4 cup) white wine
  5. 2 red tomatoes, blanched and crushed (or 3–4 canned tomatoes)
  6. To taste, sambal oeleck hot sauce
  7. 1 can surf clams (142 g) , drained (set juice aside)
  8. To taste, pepper
  9. 1 package spaghetti (227 g)
  10. 250 mL (1 cup) Matane shrimp, cooked
  11. 1 handful of chopped parsley
  12. 125 mL (1/2 cup) parmesan, grated

Directions

  1. Heat a drizzle of olive oil in a large skillet with high sides, then fry shallot and garlic over medium heat for approx. 5 minutes.
  2. Deglaze with white wine and reduce by half. Add tomatoes, sambal oeleck, and clam juice, then bring to a boil. Pepper generously.
  3. Reduce heat and let simmer for 5 minutes or until mixture becomes creamy but not completely smooth.
  4. Remove from heat and set aside.
  5. When ready to serve, boil 3 L (12 cups) salted water and cook pasta according to package instructions.
  6. Add clams and shrimp to sauce and warm over low heat. Do not over-cook.
  7. Drain pasta and add to sauce. Add chopped parsley and grated parmesan, mix well and serve immediately.

And there you have it! A reimagined recipe from my friend, Isabel Richer!

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