This was an amazing recipe. I put this together from a number of recipes on line, and now my mouth wants it.
So I want to share it with you, so that you can be similarly afflicted, and addicted to this recipe.
1/2 cup onion, minced
2 garlic cloves, minced
1 good solid swirl of olive oil
1/4 cup white wine or sherry
1 large, 28 oz can diced tomatoes
1 tsp crushed red pepper flakes
1 pound small large shrimp. Frozen, peeled, but uncooked.
1 small can clams, with juice
1/4 cup fresh parsley (or so), chopped
1 Tbsp oregano
Salt & Pepper to taste
Fettuccine or linguini pasta (enough for 6)
Put a large pot of water over a flame to boil, with some salt and olive oil throw in as well.
Toss the shrimp in bowl with about half the red pepper flakes, 2 Tbsp olive oil and some salt. Make sure the shrimp are good and coated with the pepper/oil/salt mixture. Set aside.
While these flavors are thinking about themselves, heat a heavy, 12-inch skillet until it's very hot. Throw in the shrimp and sere them on each side for less than a minute, each. The idea is not to cook them, per se, but to singe in the flavors.
Remove the shrimp to a holding bowl and start on the sauce
Turn your flame to low and put in the wine or sherry to deglaze with a spatula (to pull up the tasty bits from the bottom of your skillet). Let this cook down by half.
Now sautee your minced onion and garlic in that remaining sauce. Add a bit more olive oil if needed. You want your garlic to end up lightly brown, but not burned, so keep it moving with your spatula.
Then, add the rest of the pepper flakes, tomatoes, oregano, and crush the diced tomatoes with a masher of some type. Simmer this sauce to marry the flavors.
To finish the sauce
Before adding the meats into the batch, you're going to want to finish the sauce. First of all, I add about 1/3 cup of cream. Next I mash up butter and flour (1 Tbsp flour to 1 Tbsp butter) into a paste, and toss it in to thicken it up. You'll need to whisk it around to distribute it into the sauce.
Taste for deliciousness, and correct the seasonings as necessary. Then add the shrimp and the clams, with juice, and let it simmer for another 5 minutes or so to "hot up" the shrimp again.
Now to finish the dish
Once the pasta is done, drain it and figure out a way to ladle the sauce over it -- either from separate containers, or melded together in one big dish.