About the Recipe
Our Dulse (seaweed) pasta adds a subtle umami flavor which enhances any seafood dish.
2 Packages Dulse Fettuccine (16 oz)
4 Tablespoons Olive Oil, Divided
3 Medium Cloves of Garlic, Thinly Sliced
1/2 Cup Dry White Wine
1 Pound Small Clams, Scrubbed
3/4 Pound Shrimp, Shells Removed (See Notes Above))
2 Cups Halved Ripe Cherry Tomatoes (See Notes Above)
1/2 Teaspoon Red Chili Flakes
Kosher Salt and Black Pepper to Taste
1/4 Cup Chopped Fresh Parsley Leaves
In a large, heavy saucepan, heat half the oil over medium-high heat until lightly smoking.
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
Add the wine and bring to a boil.
Add the clams, cover, and cook, shaking the pan often until they open.
Transfer the clams to a bowl; once cool, remove the meat from the shells, leaving about a third of the clams in their shells to garnish the bowls for serving.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
Once boiling, cook the pasta according to the package instructions until it is "al dente."
While the pasta is cooking, heat the remaining olive oil in a frying pan and saute the shrimp for just a couple of minutes until bright pink.
Add the cherry tomatoes and chili flakes and cook another minute or two until the tomatoes soften.
Season with salt and pepper, and stir in the parsley.
Add the shrimps and tomatoes to the clam pot and mix.
Drain the pasta, then return it to the pot.
Add the seafood mixture and cook for a minute or two over high heat, stirring constantly until it is piping hot.
Serve immediately in individual bowls, with the clams still in their shells on top as a garnish.