Italialicious

As you can see throughout my recipes I simply love shrimp, so I add them to almost everything. This is my version of spaghetti alle vongole which is Italian for clam spaghetti; but I added shrimp too. So it would be something like spaghetti con vongole e gamberetti. It’s really easy to make, very Italian, and I love it because it reminds me of the bay of Naples. You have to remember, dried pasta like spaghetti, tomato based sauces and seafood – they all conjure up Southern Italy, and by that we mean south of Rome.

Ingredients
1 pound spaghetti
24 clams, medium size
1 can tomato sauce (about 30 oz)
1/3 cup white wine
1 garlic clove, minced
1 bunch baby arugula
2 cups shrimp
Salt, pepper, peperoncino
2 Tbsp olive oil
Parmigiano reggiano cheese

Submerge the clams in salted cold water for at least 1 hour. In a saucepan make a soffritto sautéing the minced garlic with the olive oil, salt, pepper and peperoncino. Add the tomato sauce, and when it comes to a simmer add the rinsed clams. Add the white wine and the shrimp, and cook for a couple of minutes. Cover the saucepan with a lid and cook until the clams are all open. Cook the pasta. When it is al dente, drain and toss over the sauce. Add the arugula, give a quick stir, pour in some grated parmigiano reggiano cheese and serve.