Linguini with Clams and Shrimp
Melanie
ingredients
- 1 1/2-2 packages linguini
- 2 dozen littleneck clams
- 1 1/2-2 pounds shrimp (10-12 count)
- 1 cup wine
- 4 cloves chopped garlic
- 4 shallots -chopped
- 6 Tablespoons extra virgin olive oil
- 1 large can Italian crushed tomatoes (28 oz)
- Bunch of basil leaves (cut in strips)
- Bunch of chopped parsley
- 3 lemons – juice from 2 and slices from 3rd
- Salt and pepper
- 1 cup chicken broth
- 1 jar clam broth
- 1 cup dry white wine
- 1/2 to 1 teaspoon crushed red pepper
- 1 stick butter – cut in pieces
directions
- 1
Rinse and scrub clams until all the sand is removed.
- 2
Sauté half the garlic, parsley and shallots in 3 tablespoons olive oil for a minute or two, making sure garlic does not burn. Add clams, wine and lemon slices. Cover and simmer until clams open. Remove clams and set aside. Strain liquid into tomato mixture as it cooks. (Discard clams that don’t open.)
- 3
Salt and pepper shrimp and saute for 3 minutes in 3 tablespoons olive oil (you can use sauté pan clams were cooked in).
- 4
Sauté remainder of garlic and shallots in 3 tablespoons olive oil. Add tomatoes, remainder of parsley, broth, clam juice, and red pepper and cook down to about half, approximately 20 minutes. Whisk in pieces of butter over low heat.
- 5
Add seafood and keep warm while linguini is cooking.
- 6
Cook linguini in boiling salted water till al dente. Drain. Add to seafood and tomatoes.
Source: Pat Klass
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