Maruzze with Shrimp and Clams
|Olive oil||5 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Canned minced clams with juice||14 Ounce (2 Cans, 7 Ounce Each)|
|Shrimp||1⁄2 Pound, shelled, deveined and coarsely chopped|
|Chopped parsley||3 Tablespoon|
|Maruzze||1 Pound, cooked al dente, drained|
In a saucepan, heat the oil and saute the garlic until soft; be careful not to burn it.
Add the clams and shrimp, and cook 3 minutes or just until the shrimp turn pink.
Season with salt and pepper.
Remove from the heat and stir in the parsley.
Toss the pasta with half of the seafood sauce, top with the remainder.
Americans serve a grated cheese with this, but it is better without.
Cheese overwhelms the delicate flavor of the shellfish.