Maui-Inspired Seafood Pasta
- 1 lb Spaghetti
- 1 lb fresh shrimp
- 2-3 cans minced clams (reserve juice)
- 5 cloves chopped fresh garlic
- 2 tablespoons butter
- 1/2 cup white wine
- Juice of half a lemon
- Chopped chives (or Italian parsley)
- 4 Hawaiian chili peppers, chopped (or dried red chili flakes)
-
Salt and pepper to taste
Bring a pot of salted water to a boil and cook the pasta to al dente.
In a separate pan, cook the garlic in the butter on medium heat. Add the chopped peppers or chili flakes. After a 3-4 minutes, add the canned clams with the clam juice, as well as the wine. Allow to simmer for about 3 minutes or until the alcohol has evaporated. Taste for seasonings and salt and pepper if you wish. I added the juice of half a lemon to add a fresher flavor to the canned clams.
Next, add the shrimp to the pan and allow to cook just until they turn pink. There should be enough juice from the clams to cook the shrimp, the latter imparting even more fresh seafood flavor to the broth/sauce. Toss the cooked pasta in the sauce, garnish with parsley or chives and additional lemon slices.
