1 package Squid Ink Spaghetti
1 pound 16-20 count shrimp, peeled and deveined
One 6-ounce jar of clams with juice
4 cloves garlic, sliced
½ cup white wine
½ cup half and half
2 teaspoons crushed red pepper
Juice of ½ large lemon
2 Tablespoons unsalted butter
2-3 Tablespoons olive oil
Chopped Italian parsley, for garnish
Extra Virgin Olive Oil
Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.
In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.
Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2 to 3 minutes until the wine has reduced a bit.
Add the lemon juice then the half and half. Simmer for 1 to 2 minutes.
Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.
Add the pasta and toss until combined with the sauce. It make seem like you have a lot of sauce but the pasta will quickly absorb it.
Arrange the pasta on a plate and drizzle with the olive oil and garnish with parsley and serve.
You can substitute about ½ cup stock in place of the clams.
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