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Author Notes: While shopping, I ran across a 2 pound bag of frozen cooked langostinos (those tiny morsels of seafood that taste of both shrimp and lobster). I always keep canned clams in my pantry and immediately thought of Marcella Hazan's Tomato Sauce with Onion and Butter to pair with the seafood and with a few twists and changes, made one of the best seafood pastas I've ever had. —inpatskitchen
Serves 4 to 6
- 2 pounds peeled, seeded tomatoes, chopped
- 5 tablespoons butter
- 1 medium onion, halved
- 2 whole cloves garlic
- 2 6.5 ounce cans canned chopped clams, juice reserved
- 1 pound langostinos, thawed if frozen ( small gulf or rock shrimp would work)
- 1/2 cup chopped parsley
- 1/2 cup sliced basil
- Salt and pepper to taste
- Grated parmesan (optional)
- 1 pound dry fettucine
- In a large saucepot, cook the tomatoes, butter, onion and garlic on a simmer for about 45 minutes.
- Cool the mixture a bit, then blend it all in a blender or stick blender until smooth.
- Drain the liquid from the clams into a small sauce pan and simmer the liquid until reduced by half.
- Add the liquid to the tomato sauce and heat to boiling. Stir in the clams, langostino, parsley and basil. Heat about one minute more, adjust seasoning and serve over the fettucine, which has been cooked per package instructions. Garnish with cheese if desired.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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