Linguine With Shrimp and Clam Sauce

"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."
 
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Ready In:
35mins
Ingredients:
10
Serves:
3
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ingredients

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directions

  • 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.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • 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.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

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Reviews

  1. I made this last night for my family (4 adults) and it was a HIT!! WINNING...... I doubled the recipe and used 8 oz on angel hair pasta. Also, I didn't use the clam juice from the clams bc I like another brand for its seasonings. Definitely will fix again and again.
     
  2. Excellent! I followed the recipe pretty closely although I increased the garlic and substituted cilantro for the parsley. Definitely enjoyed by all and will make it again....and again.
     
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Tweaks

  1. Excellent! I followed the recipe pretty closely although I increased the garlic and substituted cilantro for the parsley. Definitely enjoyed by all and will make it again....and again.
     

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