Red Wine Linguini With Clams And Shrimp Recipe

Name: Red Wine Linguini With Clams And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried linguini (really for this recipe you need dry, not fresh pasta); 1 pound littleneck clams - scrubbed clean; 1/2 pound medium shrimp - peeled and deviened; 1 cup 1/4 inch sliced Spanish chorizo; 3 medium shallots - sliced; 3 cloves garlic - sliced; 1/4 each red, yellow and orange bell pepper cut in strips (I just like the colors, you can use all red if you want) If your peppers are very tall you may want to half the strips.; 2 cups red wine - I used a cotes du rhone, Bittman uses chianti; 2-3 tablespoons olive oil (to coat the skillet); 1 teaspoon smoked sweet paprika (any roads that don't lead to Bittman end up in a pile of smoked paprika don't they?); 1 pinch red pepper flakes (optional - I like heat, I used a BIG pinch); juice from 1 orange (I wanted to use blood orange but they were out, I used a navel but I think blood orange would be awesome); 2 tablespoons chopped Italian parsley; 3-4 turns of the peppermill

Servings: persons

1/2 pound dried linguini (really for this recipe you need dry, not fresh pasta)
1 pound littleneck clams - scrubbed clean
1/2 pound medium shrimp - peeled and deviened
1 cup 1/4 inch sliced Spanish chorizo
3 medium shallots - sliced
3 cloves garlic - sliced
1/4 each red, yellow and orange bell pepper cut in strips (I just like the colors, you can use all red if you want) If your peppers are very tall you may want to half the strips.
2 cups red wine - I used a cotes du rhone, Bittman uses chianti
2-3 tablespoons olive oil (to coat the skillet)
1 teaspoon smoked sweet paprika (any roads that don't lead to Bittman end up in a pile of smoked paprika don't they?)
1 pinch red pepper flakes (optional - I like heat, I used a BIG pinch)
juice from 1 orange (I wanted to use blood orange but they were out, I used a navel but I think blood orange would be awesome)
2 tablespoons chopped Italian parsley
3-4 turns of the peppermill

1
OK for this recipe you really need your mise en place ... it's not hard at all - it just all happens together and you want to make sure everything is cooked just right. Put the wine and one sliced shallot in a small saucepan and bring it to a simmer. Once it has simmered keep it warm on the very lowest setting you have.
2
Bring a pot of heavily salted water to a boil. At the same time heat the biggest skillet you have on medium high. Put your colander in the sink so it's at the ready too. OK you are ready to roll.
3
Once the water is at a rolling boil, add the linguini and set your timer for 4 minutes (my linguini has a 7-9 cook time, I am assuming yours does too, if not, set the time for half the cook time)
4
Add the olive oil to your hot skillet and add the chorizo in. After a couple of minutes when the chorizo has crisped a bit and released some fat, add the other two shallots. Stir everything around. Now add the garlic, paprika, crushed pepper and the clams. Steal about 1/4 c of pasta water and pour it over the clams and cover the pan for a couple of minutes. They should start to open ... take the lid back off. Add in the peppers and the shrimp and gently move everything around to make sure it all cooks evenly. Grind some pepper in now as well.
5
When the 4 minute timer beeps, drain the pasta and put it back in the pot. Add enough red wine to cover it - you may not end up using all of the wine - depends on your pasta. Also fish those wine soaked shallots out and put them with the pasta. Keep it simmering and set your timer for another 4 minutes. If it dries up add more wine. At the end of the 4 minutes test, It should be a perfect al dente and a gorgeous color to boot.
6
Add the pasta into the skillet with the rest and toss it all together. Squeeze the orange juice in and stir in the parsley. That's it!

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound dried linguini (really for this recipe you need dry, not fresh pasta), 1 pound littleneck clams - scrubbed clean, 1/2 pound medium shrimp - peeled and deviened, 1 cup 1/4 inch sliced Spanish chorizo, and more.

Yes, Red Wine Linguini With Clams And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Linguini With Clams And Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions