Seafood 🍤 Pasta

Seafood and Salad is an easy-to-make lunch that can bring together a lot of flavors in just two bowls.  This is great for big groups, making for a comfortable and casual meal.

Ingredients 

• 4 pounds of littleneck clams
• 2 pounds of peeled and deveined shrimp
• 1 pound of bucatini pasta
• 8 ounces of butter (1 stick)
• 6 chopped shallots
• 2 cups of white wine
• 2 cups of chopped basil
• 2 cloves of garlic minced
• 1 teaspoon red pepper flakes
• 4 egg yokes
• 1 cup grated parmesan cheese
• Salt and pepper to taste

The Tools

• Heavy pot to boil pasta
• 6 quart saute plan
• Cooking tub

Making It

• Bring the pot of water to a boil, then add 2 tablespoons of salt, 2 tablespoons of olive oil and the pasta. Boil to the low end of the cooking time, if you want al dente.  Reserve one cup of the pasta water.
• Take a large cooking tub and add the egg yokes, mixed with parmesan cheese, one  teaspoon each of salt and freshly-ground pepper.  Add the hot pasta and mix.  Pour in 1/2 of the hot pasta water — or more if it looks stiff.
• Melt one stick of butter in the sauté pan, add shallots, red pepper flakes. Cook until translucent. Add garlic for the final minute of cooking the onions. Add wine and basil, bring to a low boil and add clams and cover. After about 10 minutes, open the lid and stir in the shrimp. Take out any open clams and cook for another 3-5 minutes, removing shrimp when pink, but not overcooked. Remove all of the open clams before recovering to finish the rest.
• Poor on top of the pasta and mix.
• Serve hot.