Pasta e Vongole con Gamberi | The FINsider

Ingredients

• 100 live Pine Island clams
• 12 Gulf white shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• ½ cup dry white wine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp Arrabbiata spice mix (Fishmonger Approved recipe)
• 1 tsp dried tarragon
• 1 tsp dried oregano
• 1 tsp sea salt
• 2 oz Parmesan cheese, finely grated (about 1/2 cup)