1/4 cup extra-virgin olive oil, plus more for drizzlingsZ/O$j]b*}
3 tablespoons extra-virgin olive oil4L3J"R6c']1bX;Hc
1 1/2 pounds large shrimp, shelled and deveined, shells reserved
!I[E{XL1 quart water
{(cAGVD+B-n2 pounds cockles, scrubbed
8`U,`*j-E)\UM8 cloves garlic, very finely choppedc        AP)rp!SZ
1 teaspoon Aleppo pepper or half as much crushed red pepper
4W;P%g9[8B%r-_R\八度網上論壇3/4 (16 ounce) package angel hair pasta
p1@[s*y,uT*[5S1/8 teaspoon saffron threadsU-Q7~~3hsX_
1/4 cup heavy cream
2u;_L&dzF(~Osalt and freshly ground pepper
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s4 teaspoons fresh lemon juice
:zI:p4B/[#n|2n2 teaspoons finely chopped mint
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UBt@'I1/2 cup salted roasted almonds, coarsely chopped dH#Z`#j!L\K7q
Nutrition InfoServing size: 4 servings
1B\P1bv%?/q7{(c!UF
1B4Q*UAX-uXCalories: 785 kcal八度網上論壇C8Fbe?mr
Carbohydrates: 54 g&y3N.OEEGK|
Dietary Fiber: 5 g

T6e$q(bs+pvzFat: 43 g
1O7q.apW}八度網上論壇Protein: 45 g*CC*C-_:a'I+C1S
Sugars: 3 g forum.8cyber.comb5Yb-M3]6H@k7D5y
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c        kbY*iPreheat 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.八度網上論壇4X
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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.3d        [        VaY6_
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.forum.8cyber.como4f;b3x"Hq        x+j8M5k(|
In 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.'vx9F4I`6~
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.
b-i{^qWith 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.

{7r9i        z9|6qy%l八度網上論壇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?????