Linguine With Shrimp and Clam Sauce

"This is one of my favorite pasta sauces. With its creamy garlicky flavor it tastes like it came from a restaurant. The combination of the shrimp and clams is highlighted by the herb cheese, which I think of as my secret ingredient."
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • *Note:If you don't want to use shrimp in their shells it can be cooked even faster, although the shells add a nice rich shrimp taste to the sauce.
  • Bring the wine to a boil in a large pot.
  • Add the shrimp and cook until the shells are pink all over, about 4 minutes.
  • Remove shrimp and reserve liquid.
  • Shell and devein the shrimp and set aside.
  • Add the reserved clam juice, plus 1 cup additional clam juice to the reserved wine.
  • Boil over high heat for 5 minutes to reduce by one half.
  • Set aside.
  • Melt the butter in a saute pan and add the flour.
  • Cook over medium heat for 3 minutes, stirring constantly, over medium heat until thickened.
  • Whisk in the cheese.
  • Serve over cooked linguine noodles.
  • If the sauce is too thick, add more clam juice.
  • Fold in the shrimp and clams and heat through.
  • Serve over hot fettuccine or linguine with freshly grated Parmesan cheese.

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RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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