Joey Campanaro's Spaghetti With Clams and Shrimp
(Courtesy Tommy Krakowiak)
Joey Campanaro has long drawn inspiration from holidays with his large Italian-American family
After getting his start as a dishwasher, a job he took to save money for a boat, Joey Campanaro now operates the Little Owl in Manhattan.
Click Here to read more about chef Joey Campanaro.
Recipe courtesy of Joey Campanaro
1 diced shallot
2 cloves of chopped garlic
3 cups clam juice
¼ pound butter
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 can tomato puree
1 cup dry white wine, such as sauvignon blanc
½ cup grated pecorino Romano
2 pounds of cherrystone clams
1 pound peeled deveined shrimp
Instructions
In a large skillet, lightly brown the garlic in olive oil. Add the shallots and butter, and cook for 3 minutes constantly stirring.
Add the clams, tomato puree, clam juice and white wine. Cook uncovered until the clams begin to open. Once the first clam opens, lower the heat and add the shrimp.
When all the clams finally open, the shrimp will be cooked perfectly. Add the herbs and turn off the heat.
The pasta should be ready exactly at the time the sauce is ready. Pull out the seafood, put the pasta in the sauce, mix with pecorino. Serve.
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