Sautéed Clams & Crab with Pasta
Ingredients
- ¾ to 1 pound Lump Crabmeat
- 25 Littleneck Clams
- Worcestershire sauce
- Adobo seasoning
- garlic minced
- butter
- cooked pasta of your choice (Angel Hair works well)
Instructions
- Sauté crab and clams in butter with a dash of Worcestershire sauce, adobo seasoning, and garlic until clams are opened and crab is browned. Discard any clams that do not open.
- Add crab & clams with juice to cooked pasta. Add extra butter to seafood pasta as needed.
- Mix well and serve.
Notes
Amount of seafood can vary. Adjust amounts to your liking.
Recipe Courtesy of: Karen D.