clam and shrimp stew

guazzetto di vongole e gamberi

4 servings

Head-on shrimp add richness and depth to this simple dish. If they are unavailable, shrimp tails alone can be used.

• 2 pounds very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
• ½ cup water
• ¼ cup dry white wine
• 1 small bunch flat-leaf parsley
• 2 garlic cloves, peeled
• 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
• 2 tablespoons extra-virgin olive oil
• 2 pounds head-on jumbo shrimp, peeled
• Freshly ground black pepper
• Fresh basil leaves for garnish
• Italian bread, sliced and toasted

In a large saucepan, combine clams, water, wine, parsley and 1 of the garlic cloves. Bring to a simmer, cover and cook, stirring once until clams open, 3 to 6 minutes (discard any clams that have not opened after 6 minutes). While clams are cooking, mince remaining garlic clove.

Using a slotted spoon, remove clams from saucepan. Strain cooking liquid through a fine sieve and reserve. Remove half of the clams from their shells. Drain tomatoes, reserving their juices, and roughly chop.

Heat oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds. Add tomatoes and their juices, and 1 tablespoon reserved cooking liquid (from clams); bring to a simmer. Add shrimp and cook, spooning sauces over the top, until flesh begins to turn opaque, about 3 minutes. Add clams and continue cooking until shrimp are opaque, about 2 minutes more. Season with pepper and sprinkle generously with basil leaves. Serve with bread.