There's lots of variations on this dish which is one of my favorite pasta dishes. Vary the heat to your taste and feel free to vary the mix of seafoods you use.
- 1/2 Onion
- 1/4 cup chopped Green Pepper
- 1 1/2 tbsp Olive Oil
- 2 tsp minced Garlic
- 2 cups Chicken Stock
- 1/2 cup diced Tomatoes
- 1/4 cup Red Wine
- 3/4 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- Black Pepper
- 6 oz dried Thin Spaghetti
- 1/2 lb Littlenecks
- 1/4 lb Shrimp
- Chop the vegetables and set aside.
- Rinse the clams, thaw and shell the shrimp and set aside.
- Saute the onion, green pepper and garlic in olive oil until soft, 3-4 minutes.
- Add the chicken stock, tomatoes, wine, paprika, cayenne pepper and bring to a boil. Add pepper to taste.
- Break the pasta in half and add to the sauce. Simmer for 7-8 minutes.
- Add the littlenecks and shrimp. Cover and simmer for another 5-10 minutes until the littleneck shells have opened. Make sure they are down in the liquid and in the hottest part of the pan.
- If necessary, simmer uncovered until most of the liquid in the sauce is absorbed.
Here in Rhode Island I'm using small quahogs, our local hard shelled clams that are sold as littlenecks or cherrystones depending on the size.