Linguine With Shrimp and Clam Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use. Ingredients:
6 1/2 ounces minced clams (canned) |
water |
1/2 lb medium shrimp |
8 ounces linguine |
1 tablespoon dry sherry |
3 tablespoons butter |
3 tablespoons olive oil |
1 garlic clove, thinly sliced |
2 tablespoons parsley, minced |
salt |
Directions:
1. Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
2. Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
3. In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
4. In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
5. With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
6. Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
7. Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
8. Add parsley and cook 1 minute.
9. Add salt to taste, serve over linguine.
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