Seafood Linguini With White Wine Sauce
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 lb linguine, cooked and drained
- 1 (6 1/2 ounce) can chopped clams, drained
- 1⁄2 cup olive oil
- 2⁄3 cup white wine
- 1⁄4 teaspoon garlic
- 1⁄4 teaspoon salt
- 1 tablespoon chicken base
- 1 lemon, juice of
- 1 pint heavy cream
- 1⁄4 teaspoon basil
- 2 cups parmesan cheese, grated
- 6 ounces baby shrimp, thawed
- 6 ounces crabmeat (imitation is fine)
- 1 lb large shrimp, deveined and thawed
- fresh ground black pepper
directions
- Cook pasta according to directions and set aside.
- Place clams in dutch oven. Add olive oil and wine. On medium heat simmer clams 10 minutes.
- Add garlic, salt, chicken base, lemon juice, heavy cream, butter and basil. Simmer for about 10 minutes, stirring frequently.
- On low heat, slowly stir in parmesan cheese. Cook until thickened,stirring frequently, about 10 minutes.
- Stir in baby shrimp, crab meat and large shrimp. Heat for about 6-7 minutes.
- Serve over hot linguini noodles. Garnish with fresh ground black pepper and shredded parmesan cheese. Excellent with breadsticks and a salad.
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Reviews
-
this should have been a great dish, but it was not. the istructions called for butter, no amout was given, i had to guess. i think the first step was meant for clams in shells, not canned clams. i think if the amount of butter was given, step 1 eliminated, stating with a simple roux of butter & flour, then add wine, cream & seasons, simmer, add cheese, simmer, add meats, that might make for a smooth sauce. all i got was a lumpy mess. good flavor, but not any qaulity to the sauce.might make again, starting w/ a simple roux and going from there.
RECIPE SUBMITTED BY
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