Spicy Linguine with Clams and Shrimp
1 lb linguine pasta
2 tbsp unsalted butter, at room temperature
1/4 cup chopped fresh cilantro (or flat-leaf parsley)
Kosher salt and freshly ground black pepper
Lemon wedges for serving
3 tbsp olive oil
1/4 cup onions, chopped
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 cloves garlic, minced
1 cup white wine (Pinot Grigio)
1 cup vegetable stock (or chicken stock)
1 tsp crushed red pepper flakes
1 lb Manila clams, scrubbed clean
8-12 large wild shrimp, deveined, washed & dried
1 1/2 tbsp olive oil
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
CopperBond 3.5 Qt Sauteuse
For Clam Sauce:
For the Shrimp:
Products to Use:
For the Pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes).
Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.
For the Sauce:
In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).
While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more. Discard any unopened clams.
Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.
Serve with lemon wedges.