Ingredients
- 20 littleneck clams
- 2 garlic sloces
- 12 oz sized shell pasta
- 1/2 lb shrimp
- 1/4 c dry wine (red)
- 3 tb extra-virgin olive oil
- 1/4 c basil leaves (fresh)
- 1/4 c coarsely parsley (chopped)
- some black pepper
- some sugar
sauce over the top, distributing the clams and shrimp evenly, and serve immediately. Per serving: 329 calories, 8 grams fat, 35 milligrams cholesterol.
