Pork and Seafood Stew

Makes 6 servings

Ingredients:

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 the pork, 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.