Clam and Shrimp Spaghetti
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My brother in law dropped by for dinner one night and I threw this together. He absolutely loved it and even had seconds. Since then I have made it a few more times and we still like it.
- Ready In:
- 25mins
- Serves:
- Units:
ingredients
- 1 lb shrimp, peeled and deveined
- 6 1⁄2 ounces clams (1 small can)
- 8 ounces angel hair pasta
- 4 garlic cloves, minced
- 4 green onions, sliced
- 4 tablespoons butter, divided
- 1 cup chicken broth
- 1 cup white wine
- 2 -4 tablespoons Italian spices
- 8 ounces parmesan cheese
directions
- Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
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PASTA:
- Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
- SERVE:.
- Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
- NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.
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My brother in law dropped by for dinner one night and I threw this together. He absolutely loved it and even had seconds. Since then I have made it a few more times and we still like it.
