Agnolotti with Crabmeat and Shrimp in Clam Sauce

Name: Agnolotti with Crabmeat and Shrimp in Clam Sauce
Yield: makes 6 servings (about 60 pieces)
Ingredients: 6 tablespoons unsalted butter, softened; 1/3 cup minced fresh Italian parsley; 1/2 teaspoon freshly ground black pepper; 2/3 pound medium shrimp (about 20), shelled, deveined, and cut in thirds crosswise; Salt; 1/2 pound jumbo lump crabmeat; Fresh Egg Pasta (page 178); 2 cups peeled, seeded, and crushed tomatoes, either ripe fresh plum tomatoes (see page 9 for peeling and seeding directions) or canned Italian plum tomatoes (preferably San Marzano), or a mix of the 2; 7 tablespoons extra-virgin olive oil; 6 large cloves garlic, peeled; 1 teaspoon crushed hot red pepper; 2 cups clam-shucking liquor or bottled clam juice; 2 tablespoons chopped fresh Italian parsley

December 9, 2011

If you have beautifully ripe fresh plum tomatoes, peel and seed them for the sauce. If it isn’t tomato season, opt for canned tomatoes, but include a few fresh plum tomatoes to give the sauce a taste of freshness. I like the sweetness of jumbo lump crabmeat in these agnolotti, but if that is not available, substitute any type of fresh, sweet crabmeat, or even fresh sea or bay scallops cut into 1/2-inch pieces.

Cooks' Note

When you shuck clams, always reserve the juice and freeze it if you’re not using it in the recipe. If you don’t have fresh clam juice available, canned clam juice makes a fine substitute.

Recipe notes

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