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1
Shuck clams and reserve juice.
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2
Discard shells.
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3
(Should have approximately 3/4 cup raw clams and 1 cup liquid.) Chop clams coarsely and set aside.
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4
Bring water to a boil and salt to taste. Add pasta.
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5
Cook 1 1/2 minutes after water returns to boil. Drain, reserving 1/2 cup water.
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6
Heat oil in a heavy skillet and add garlic.
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7
Cook briefly without browning.
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8
Add pepper flakes, shrimp, salt and pepper.
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9
Cook, stirring shrimp and shaking skillet for about 1 minute.
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10
Add clams.
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11
Cook about 15 seconds. Add basil leaves and parsley.
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12
Stir to blend and remove from heat. Pour pasta into a kettle and add reserved clam juice.
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13
Heat thoroughly.
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14
Add reserved water and butter.
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15
Pour shrimp and clam mix into pasta; toss to blend.
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16
Serve immediately.
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17
Serves 4.
