WHITE CLAM SAUCE WITH SHRIMP RECIPES

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Steps:

• Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
• Drain clams, reserving juice.
• Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
• Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
• *1 tsp. dried Italian seasoning may be substituted.
• Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.