Agnolotti with Crab Meat and Shrimp in Clam Sauce

Name: Agnolotti with Crab Meat and Shrimp in Clam Sauce
Yield: about 60 pieces
Ingredients: 6 tablespoons unsalted butter, at room temperature; ⅓ cup minced fresh Italian parsley; ½ teaspoon freshly ground black pepper; 1 pound small shrimp (about 30), shelled, deveined and cut in half crosswise; Salt; 1 pound jumbo lump crab meat; 7 tablespoons extra virgin olive oil; 6 large garlic cloves, peeled; 2 cups peeled, seeded and crushed tomatoes, either ripe, fresh plum tomatoes or canned Italian plum tomatoes (preferably San Marzano), or a mix of the two; 1 teaspoon crushed red pepper; 2 cups clam shucking liquor or bottled clam juice; 2 tablespoons chopped fresh Italian parsley

Agnolotti with Crab Meat and Shrimp in Clam Sauce was pinched from <a href="http://www.pbs.org/food/recipes/agnolotti-with-crab-meat-and-shrimp-in-clam-sauce/" target="_blank">www.pbs.org.</a>

INGREDIENTS

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6 tablespoons unsalted butter, at room temperature

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⅓ cup minced fresh Italian parsley

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½ teaspoon freshly ground black pepper

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1 pound small shrimp (about 30), shelled, deveined and cut in half crosswise

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Salt

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1 pound jumbo lump crab meat

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7 tablespoons extra virgin olive oil

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6 large garlic cloves, peeled

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2 cups peeled, seeded and crushed tomatoes, either ripe, fresh plum tomatoes or canned Italian plum tomatoes (preferably San Marzano), or a mix of the two

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1 teaspoon crushed red pepper

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2 cups clam shucking liquor or bottled clam juice

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2 tablespoons chopped fresh Italian parsley

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