Agnolotti with Crabmeat and Shrimp in Clam Sauce - Agnolotti Di Granchio E Gamberi


For the Filling
6 tablespoons unsalted butter, at room temperature
⅓ cup fresh Italian parsley, minced
½ teaspoon black pepper, freshly ground
1 pound small shrimp (about 30), shelled, deveined and cut in half crosswise
1 pound jumbo lump crab meat

For the Sauce
7 tablespoons extra-virgin olive oil
6 large garlic cloves, peeled
2 cups peeled, seeded, crushed tomatoes, either ripe, frehs plum, or canned
1 teaspoon crushed red pepper
2 cups clam juice
2 tablespoons fresh Italian parsley, chopped


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 Cr

Lidia's Italy Favicon Lidia's Italy
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