Lump 'n' Linguine

1. 1

   Scrub clams or mussels; pick over crab meat or peel shrimp.

2. 2

   (For clams, purge sand by placing in a bowl and covering with cold water.

3. 3

   Sprinkle with cornmeal or flour and refrigerate 3 hours.

4. 4

   Drain and rinse.)

5. 5

   If using clams or mussels, place in saucepan with crab jus and boil until the shellfish open, shaking the pan and stirring so the juice of the shellfish and crab jus mix.

6. 6

   If using crab meat or shrimp, add crab jus and cook until the crab is heated through or the shrimp turns pink.

7. 7

   Do not overcook.

8. 8

   Divide the linguine among 4 dishes.

9. 9

   Top with clams or crab and the crab jus.

10. 10

    Sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.