Ingredients
- 20 littleneck clams
- 2 garlic sloces
- 150 gr sized shell pasta
- 120 gr shrimp
- 60 ml dry wine (red)
- 45 ml extra-virgin olive oil
- 8 gr basil leaves (fresh)
- 7 gr 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.
