Paccheri with Clams, Ginger and Pine Nuts

Method

1. Heat a small amount of oil in a pan, add a little parsley and a small clove of garlic, then add the clams, cover, and let them open.
2. Meanwhile, grate the ginger and chop additional garlic.
3. Cook the paccheri in salted boiling water (they take about 12 minutes).
4. Strain the cooking liquid from the clams and reserve it.
5. In a larger pan, heat a little more oil and add the garlic and ginger, and a small piece of chili pepper if desired.
6. Add the peeled shrimp (previously cleaned and deveined) and cook until they turn pink.
7. Add the reserved clam liquid and the clams (whole or shelled, as preferred).
8. Drain the paccheri al dente (a couple of minutes early) and transfer to the pan; toss well with the sauce, adding a little pasta water if needed.
9. In a separate pan, toast the pine nuts until golden.
10. Serve the pasta, topping with toasted pine nuts and fresh parsley.