Shrimp and Clam Nage with Orecchiette Pasta

It’s been very hot here lately and I haven’t been able to drag myself into the kitchen to cook something. However, this dish for Shrimp and Clam Nage with Orecchiette Pasta was a breeze whipping up on a hot summer’s day. It only took 30 minutes to make and I didn’t have to even turn on the oven!

Cooking something à la nage translates in French as “while swimming” and refers to poaching something (usually seafood) in a broth with white wine and herbs, The sauce is then reduced and flavored with either cream or butter.

For my Nage recipe, I’ve used shrimp and large clams, simmered in a broth of chicken stock, white wine, lemon juice, onions, and garlic (since hubby and I like a little heat in our food, I’ve also added a half of a chopped jalapeno pepper). Here are a few tips for making this recipe:

• Give the broth enough time to establish the flavors before adding the seafood
• Don’t cook the seafood too long (especially the shrimp or prawns), or it might become too tough.
• Add just enough orecchiette pasta so it doesn’t overwhelm the dish.
• Once all ingredients are added to the dish, add a bit more liquid so the components have more room to ‘swim.’

This dish reminds me of another recipe I posted several years ago, Prawns and Clams with Spanish Noodles (fideos). This dish also combined seafood with pasta, however using Mediterranean flavors such as red bell peppers, pimenton paprika, red chile, and and saffron. The possibilities are endless!

Bon appétit.y buen provecho!