Prepare marinara sauce and, if made in advance, return to a full simmer over low heat. Add clams and raise heat to high until mixture comes to a boil. Cover, reduce heat slightly and cook briskly until clams begin to open and exude their juices into sauce, about 5 minutes. (Shake pot occasionally to redistribute clams.) Reduce heat to low and stir in shrimp. Cook uncovered until shrimp are just pink and lose their opaque look, about 3 minutes. (Avoid overcooking for best texture, since the shrimp will continue to cook in the hot sauce.) Remove and discard any unopened clams. Serve hot over cooked pasta or rice.
Wine Pairing(s)
Mirabile Bianco
Georges Duboeuf Moulin-A-Vent
Cusumano Alcamo
Jean-Paul Chevenet Morgon Vieilles Vignes
Louis Jadot Beaujolais Villages
Georges Duboeuf Chiroubles
Josef Friederich 'Piesporter Michelberg' Riesling Spatlese
Georges Duboeuf Beaujolais
Jean-Marc Burgaud 'Vieilles Vignes' Morgon
Georges Duboeuf La Trinquee
Calories From Fat 18 Protein 23 Total Fat 1 Carbohydrates 1
Calories 120 Calcium 58 Iron 2 Sodium 167 Vitamin A 204 Vitamin C 2
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