1 1/2 cups dry white wine
1 1/2 cups sodium free chicken stock (or veggie stock would work too Kiley)
3 cloves garlic, minced
swirl of GOOD virgin olive oil
1 can of clams with clam juice
juice of 1 lemon, as well as the zest
crab meat, about 1 cup (flaked)
1 bag of frozen shrimp (thawed, peeled and deveined)
1/4 cup butter
1 1/2 cups frozen peas
3/4 lb thin spaghetti
Bring a pot of salted water to a boil and add in the spaghetti. Cook till almost al dente, drain and set aside.
In a separate large pan saute the garlic with the swirl of olive oil for five minutes, add in the chicken stock and wine and let simmer and reduce to half. Once reduced, add in the shrimp, crab meat, and can of clams with the clam juice...then add in the butter. Cook, covered and stir occasionally for about 5 minutes, until the shrimp are cooked through and opaque. At this time, toss in the drained pasta and frozen peas (I usually reserve 1/4 cup of the pasta water to add in as well, to help the pasta absorb the flavors of the sauce). Remove from heat and top with red pepper flakes and salt/pepper to taste.
My sister loved the sauce so much that she kept dipping her dinner roll in it.