Green Pasta With Shrimp And Clams

• 18 cherrystone clams
• 4 qt. water
• salt to taste
• 1/4 c. olive oil
• 1 Tbsp. finely minced garlic
• 1/2 tsp. dried hot red pepper flakes
• 1 lb. medium sized shrimp, shelled and deveined
• freshly ground pepper to taste
• 24 whole basil leaves, rinsed and patted dry
• 3 Tbsp. finely chopped parsley
• 1 lb. green pasta
• 3 Tbsp. butter

1. Shuck clams and reserve juice.
2. Discard shells.
3. (Should have approximately 3/4 cup raw clams and 1 cup liquid.) Chop clams coarsely and set aside.
4. Bring water to a boil and salt to taste. Add pasta.
5. Cook 1 1/2 minutes after water returns to boil. Drain, reserving 1/2 cup water.
6. Heat oil in a heavy skillet and add garlic.
7. Cook briefly without browning.
8. Add pepper flakes, shrimp, salt and pepper.
9. Cook, stirring shrimp and shaking skillet for about 1 minute.
10. Add clams.
11. Cook about 15 seconds. Add basil leaves and parsley.
12. Stir to blend and remove from heat. Pour pasta into a kettle and add reserved clam juice.
13. Heat thoroughly.
14. Add reserved water and butter.
15. Pour shrimp and clam mix into pasta; toss to blend.
16. Serve immediately.
17. Serves 4.

cherrystone clams, water, salt, olive oil, garlic, shrimp, freshly ground pepper, basil, parsley, green pasta, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452663 (may not work)