Large shell pasta with seafood sauce

• 3 tablespoons olive oil
• 3 large garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can Italian plum tomatoes, chopped, juices reserved
• 1 10-ounce can baby clams, drained, juices reserved
• 4 tablespoons chopped fresh parsley
• 1 teaspoon dried basil, crumbled
• 1 teaspoon anchovy paste
• 12 ounces large uncooked shrimp, peeled, deveined
• 12 ounces large shell pasta, freshly cooked

Heat oil in heavy large skillet over medium heat.

Add garlic and dried red pepper and sauté until fragrant, about 1 minute.

Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste.

Cover skillet and cook 15 minutes.

Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes.

Add clams and shrimp .

Simmer until shrimp are just cooked through, about 3 minutes.

Season to taste with salt and pepper.

Add pasta to sauce; toss to combine.

Transfer to large bowl.

Garnish with remaining 2 tablespoons parsley.

4 Servings
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