Spicy Linguine with Clams and Shrimp

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Spicy Linguine with Clams and Shrimp

Recipe courtesy of zimmysnook

Servings

4-6

Prep Time

5 minutes

Cook Time

20 minutes

Cuisine

Italian

Category

Pasta, Seafood

Ingredients

  • 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

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  • 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

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  • 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

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  • CopperBond 3.5 Qt Sauteuse

Directions

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    1. 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).

    2. Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

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    1. 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).

    2. 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.

    3. 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.

    4. Serve with lemon wedges.