Shrimp and Clam Sauce
- 6 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 cup parsley, finely chopped
- 1 cup minced clams or mussels with liquid
- 1/2 pound shelled raw shrimp, cut into bite-size pieces
- 1/8 teaspoon oregano
- Heat olive oil in a skillet. Add garlic and cook gently for 5 minutes.
- Add remaining ingredients. Heat until bubbling and the shrimp are pink.
- Serve at once over hot cooked seashell pasta (conchiglie) to complete the marine