3 1/2 pounds boneless pork shoulder; cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 cans tomato sauce, (8-ounce)
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives
1/4 cup chopped fresh parsley
Preparation
Make a marinade with the red wine, garlic and crushed red pepper. Pour over thepork, cover and refrigerate overnight.
Transfer the pork and marinade to a large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour and 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 5 to 6 minutes. Discard any clams that do not open.
Transfer stew to large bowl. Garnish with olives and parsley and serve.
