Serves: 8
Total Calories: 567

3 pounds boneless lean pork shoulder roast, cut into 1 inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon kosher salt
2 (8-ounce) cans tomato sauce
18 large uncooked shrimp, peeled and deveined
12 fresh shiitake clams in shells
1/3 cup kalamata olives
1/2 cup fresh flat leaf parsley

Combine the pork shoulder, red wine, garlic and red pepper in a bowl and refrigerate, preferably overnight.

Place the pork and marinade in a large saucepan. Add the paprika and salt, bring the pan to a boil, reduce the heat and simmer for 1 ½ hours. Add the tomato sauce, shrimp and clams, cover and cook over medium high heat until all the clams are open.

Garnish with olives and parsley.

Nutritional Facts:

Serves: 8
Total Calories: 567
Calories from Fat: 440

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