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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.