Jan 19, 2022

Spicy Linguine with Clams and Shrimp

Name: Spicy Linguine with Clams and Shrimp
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
Cuisine: Italian
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; 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 &amp; 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

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

5 minutes

Cook Time

20 minutes

Author:

zimmysnook

Image of Spicy Linguine with Clams and Shrimp

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

For Clam Sauce

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

For Shrimp

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

Products to Use

CopperBond 3.5 Qt Sauteuse

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Directions

For 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 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.