1/4 cup extra-virgin olive oil, plus more for drizzlingtOLhB
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3 tablespoons extra-virgin olive oil
Ef&G+z(MH`1 1/2 pounds large shrimp, shelled and deveined, shells reserved
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\&_7E7O;V1 quart waterforum.8cyber.com+\$a(E-p.a7YY9z,t
2 pounds cockles, scrubbed
(T2J^7bo'z8 cloves garlic, very finely chopped
ok!]8Fly        v9U1 teaspoon Aleppo pepper or half as much crushed red pepper
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g(j+t|/iA+m,~3/4 (16 ounce) package angel hair pasta8|t
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1/8 teaspoon saffron threads

d'J1TI(x7m1/4 cup heavy cream.@
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salt and freshly ground pepper(_0FyE}l,[#b.N
4 teaspoons fresh lemon juiceT2^;h)g?
2 teaspoons finely chopped mint
nI$i#u2Jahw,n8EWforum.8cyber.com1/2 cup salted roasted almonds, coarsely chopped 7\,[(S*c)o4H}
Nutrition InfoServing size: 4 servings
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Calories: 785 kcal
v#rU;^S\.eiw"tCarbohydrates: 54 g)t:f*nu        @V4n
Dietary Fiber: 5 g1q(N%n3B1lZ.x
Fat: 43 g
2Y@.v!K_9me+Yforum.8cyber.comProtein: 45 g
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Y2^aSugars: 3 g -G$fP7~o!sP


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Preheat the oven to 450 degrees F. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the reserved shrimp shells and cook over moderately high heat, stirring, until bright pink, about 3 minutes. Add the water, cover and simmer over moderate heat for 5 minutes. Add the cockles, cover and cook until the cockle shells open, about 3 minutes; discard any cockles that do not open. Strain the shellfish broth through a colander set over a bowl. Remove the cockles from their shells and reserve them separately in a small bowl.:g,\3n6f@*}
In a small skillet, heat 1/4 cup of the extra-virgin olive oil. Add the garlic and Aleppo pepper and cook over low heat until fragrant and lightly browned, about 3 minutes. Scrape the chile-garlic oil into a small bowl.八度網上論壇/f!sYM&vqe        ?z z
In a large pot of boiling salted water, cook the pasta, stirring, until pliable, about 2 minutes. Drain well and transfer to a bowl. Drizzle the pasta with olive oil and toss to coat. As the pasta cools, toss it frequently to loosen the strands.
8HlS%hSW|0cforum.8cyber.comIn the pasta pot, combine the strained shellfish broth with the saffron and boil over high heat until reduced to 3 cups, about 6 minutes. Add the cream and boil for 1 minute. Add the pasta and stir well. Pour the pasta and the broth into a 9-by-13-inch glass or ceramic baking dish. With 2 forks, toss the pasta with the reserved chile-garlic oil and cockles and season with salt and pepper. Spread the pasta in an even layer and drizzle with olive oil. Bake the pasta in the upper third of the oven for 15 minutes, or until the top is crispy.4t^_)aE&av'O5m^9I
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with salt and pepper and cook over moderate heat until just opaque throughout, about 4 minutes. Add the lemon juice and toss well. Remove from the heat and stir in the mint.forum.8cyber.comp!Ow[?MN,}(?X
With kitchen shears, cut the pasta into 4 squares. With a wide spatula, transfer the pasta to plates. Top with the chopped almonds and the shrimp and serve. -yT1Ae
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Yield: 4 servings (Serving size: 4 servings)

How on earth do you cut layers of pasta like lasagna using kitchen shears???

It's not easy to make it!

Do you have any easy way to make it?????