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.”

Ingredients Nutrition


  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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