Langostino And Clam Pasta

• 2 pounds peeled, seeded tomatoes, chopped
• 5 tablespoons butter
• 1 medium onion, halved
• 2 whole cloves garlic
• 2 6.5 ounce cans canned chopped clams, juice reserved
• 1 pound langostinos, thawed if frozen ( small gulf or rock shrimp would work)
• 1/2 cup chopped parsley
• 1/2 cup sliced basil
• Salt and pepper to taste
• Grated parmesan (optional)
• 1 pound dry fettucine

1. In a large saucepot, cook the tomatoes, butter, onion and garlic on a simmer for about 45 minutes.
2. Cool the mixture a bit, then blend it all in a blender or stick blender until smooth.
3. Drain the liquid from the clams into a small sauce pan and simmer the liquid until reduced by half.
4. Add the liquid to the tomato sauce and heat to boiling. Stir in the clams, langostino, parsley and basil. Heat about one minute more, adjust seasoning and serve over the fettucine, which has been cooked per package instructions. Garnish with cheese if desired.

tomatoes, butter, onion, garlic, langostinos, parsley, basil, salt, parmesan, fettucine

Taken from food52.com/recipes/14149-langostino-and-clam-pasta (may not work)