Linguine With Shrimp And Clam Sauce

1. 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. 2

   Shell and devein shrimp, keep shells. Chop shrimp into small pieces.

3. 3

   In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.

4. 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. 5

   With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.

6. 6

   Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.

7. 7

   Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.

8. 8

   Add parsley and cook 1 minute.

9. 9

   Add salt to taste, serve over linguine.

* Per serving · 4 servings · Values may vary.

No additional tips available.