Ingredients
- 1 lb Maurizio Paccheri
- 1/2 lb jumbo Shrimp, peeled and deveined
- 1 Leek, thinly sliced
- 4 cloves Garlic, minced
- 1/2 jar Cento Clam Juice (8 fl oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Whole Baby Clams (10 oz), drained
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 1 Lemon, juiced
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, chopped
Directions
Begin by cooking pasta in a pot of salted boiling water until it reaches al dente. Meanwhile, in a large skillet over medium heat, heat olive oil and sauté shrimp until they turn pink and are cooked through, around 2-3 minutes per side. Remove the shrimp and set aside. In the same skillet, sauté leeks and garlic until they become fragrant and tender, about 2-3 minutes. Then, pour in the clam juice and stir for 1-2 minutes. Add the baby clams and cherry tomatoes. Squeeze lemon juice, and add red pepper flakes. Finally, add the cooked shrimp, pasta, and parsley back into the sauce. Gently stir together to combine and allow the flavors to meld for another minute. Serves 2-4.
