Linguine With Shrimp and Clam Sauce

“My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.”
READY IN:
35mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  2. Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  3. In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  4. In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  5. With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  6. Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  7. Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  8. Add parsley and cook 1 minute.
  9. Add salt to taste, serve over linguine.

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