Prep 20 mins
Cook 15 mins
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.
- 6 1⁄2 ounces minced clams (canned)
- 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
- 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.
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.
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.