Spanish-Style Toasted Pasta with Shrimp and Clams

Reduce amount of shrimp to 1 pound and water to 2½ cups. In step 5, cook pasta until almost tender, about 6 minutes. Scatter 1½ pounds scrubbed littleneck or cherrystone clams over pasta, cover skillet, and cook until clams begin to open, about 3 minutes. Scatter shrimp over pasta, stir to partially submerge shrimp and clams, and proceed with recipe as directed.

Aïoli

MAKES ¾ CUP

1	garlic clove, grated fine
2	large egg yolks
4	teaspoons lemon juice
¼	teaspoon salt
⅛	teaspoon sugar
	Ground white pepper
¾	cup olive oil

In large bowl, combine garlic, egg yolks, lemon juice, salt, sugar, and pepper to taste until combined. Whisking constantly, very slowly drizzle oil into egg mixture until thick and creamy. Season with salt and pepper to taste.