Seafood Pasta

• 1 pound Fresh In The Shell Clams
• 1/2 cups Water
• 10 ounces, weight Gnocchi
• 1/4 cups Olive Oil
• 1 Tablespoon Crushed Red Pepper
• 4 cloves Garlic, Minced
• 1 pound Shrimp, Peeled And Deveined
• 6 Baby Tomatoes
• 1 cup Arugula

1. Start off by cooking the clams in a saucepan with 1/2 cup of water until cooked, anywhere from 5-15 minutes.
2. They will open up when done (discard any that dont open).
3. Keep the liquid.
4. Remove the clams from the water and remove the meat from inside the clams.
5. Throw out the shells.
6. Start boiling a pot of salted water for your pasta.
7. Once it has begun to boil, add the gnocchi.
8. In a large saute pan over medium heat, heat up the olive oil.
9. When the oil is hot add crushed red pepper and garlic.
10. Once the garlic has begun to brown, remove pan from heat and add the white wine and around 6 ounces of pasta water to the saute pan.
11. Put it back on the stove to heat.
12. When the pasta is almost done (use the timing on the gnocchi package for al dente), remove it from the water using a slotted spoon and add it into the saute pan.
13. Save the pasta water but you can remove the pot from the heat.
14. Add more liquid to the saute pan depending on how creamy you want the sauce.
15. Add the clam meat and shrimp and cook until the shrimp has turned pink, around 5 minutes.
16. Add the chopped tomatoes and arugula and take off of the heat.
17. Serve immediately.
18. Enjoy with a glass of Prosecco.
19. Buon appetito!

shell clams, water, olive oil, red pepper, garlic, shrimp, tomatoes, arugula

Taken from tastykitchen.com/recipes/main-courses/seafood-pasta-4/ (may not work)