This simple but elegant seafood dish features fresh Florida clams from Pine Island and Gulf white shrimp delivered directly via Benny B's Seafood Trading Company Inc.
Benny Barker has been delivering Lost Coast Alligator Oysters all over the state of Florida. Now, he's adding new seafood favorites to his delivery route, including Pine Island clams and Gulf white shrimp. If you are interested in ordering either to prepare this dish, contact Benny at (727) 276-6445.
Place clams in a large bowl and cover completely with fresh water. Soak clams on counter for an hour to purge sand.
Once clams have purged sand, drain water and place in large stock pot with lid. Cover clams with fresh water and place lid on pot. Place on stove top over high heat and cook until steam begins to emerge from around seam of lid and water begins to boil. Note: Do not leave pot unattended. Clam broth will froth over and make a mess on stove top.
Once clams begin to boil, reduce heat to low and cook for about 2 minutes or until clams have opened. If there are any stubborn clams, tap them gently with your tongs to encourage them to open. Discard any clams that don’t open after 6 minutes of total cooking. Note: some clams may not open but once the majority have opened remove clams from heat and drain through colander.
Set clams aside until they are cool enough to handle. Once cooled, remove clams from shells and place clam meat on cutting board and coarsely chop. Set clams aside.
Cook pasta as directed by instructions on pasta packaging. While pasta is cooking, heat olive oil in a large skillet on medium high heat. Add onions, garlic and spices. Cook until onions begin to turn translucent about 2-3 minutes. Add wine and butter and simmer until butter melts.
Add shrimp to skillet and cook for about 2-3 minutes turning occasionally until shrimp begins to firm. Remove shrimp from skillet and set aside.
Add clams to skillet and heat for about 1 minute. By now pasta should be finished cooking and drained. Place pasta in large serving bowl. Pour clam mixture from skillet over pasta and mix to blend ingredients.
Place shrimp on top of pasta and sprinkle with Parmesan cheese. Serve immediately.
Ingredients
Directions
Place clams in a large bowl and cover completely with fresh water. Soak clams on counter for an hour to purge sand.
Once clams have purged sand, drain water and place in large stock pot with lid. Cover clams with fresh water and place lid on pot. Place on stove top over high heat and cook until steam begins to emerge from around seam of lid and water begins to boil. Note: Do not leave pot unattended. Clam broth will froth over and make a mess on stove top.
Once clams begin to boil, reduce heat to low and cook for about 2 minutes or until clams have opened. If there are any stubborn clams, tap them gently with your tongs to encourage them to open. Discard any clams that don’t open after 6 minutes of total cooking. Note: some clams may not open but once the majority have opened remove clams from heat and drain through colander.
Set clams aside until they are cool enough to handle. Once cooled, remove clams from shells and place clam meat on cutting board and coarsely chop. Set clams aside.
Cook pasta as directed by instructions on pasta packaging. While pasta is cooking, heat olive oil in a large skillet on medium high heat. Add onions, garlic and spices. Cook until onions begin to turn translucent about 2-3 minutes. Add wine and butter and simmer until butter melts.
Add shrimp to skillet and cook for about 2-3 minutes turning occasionally until shrimp begins to firm. Remove shrimp from skillet and set aside.
Add clams to skillet and heat for about 1 minute. By now pasta should be finished cooking and drained. Place pasta in large serving bowl. Pour clam mixture from skillet over pasta and mix to blend ingredients.
Place shrimp on top of pasta and sprinkle with Parmesan cheese. Serve immediately.