Linguine with Clams & Shrimp
Linguine with Clams & Shrimp
This dish is a classic linguine with clams with one small upgrade: one of my favorite crustaceans. Serve it in the summer months, with a bowl in the middle of the table for the shells, and a glass of chilled white wine or rosé alongside each plate.
Ingrediënten
- Serves 4
- 1 pound Manila or littleneck clams in the shell
- Salt
- ½ cup extra-virgin olive oil
- 1 white onion chopped
- 2 cloves garlic finely chopped
- 12 ounces extra jumbo 16/20 shrimp, peeled
- ½ cup dry white wine
- 1 pound linguine
- ½ cup fresh flat-leaf parsley leaves chopped
Instructies
- Rinse the clams thoroughly in cold water, then soak them in cold water for 30 minutes.
- Rinse thoroughly once more to remove any remaining sand, then drain and set aside, discarding any clams that have opened.
- Bring a large pot of water to a boil on high heat.
- Once boiling, add salt to taste.
- Meanwhile, in a large pot on medium heat, stir together the olive oil, onion, and a pinch of salt.
- Cook until the onion has softened but hasn’t taken on any color, about 7 minutes.
- Add the garlic and stir until it’s soft but hasn’t taken on any color, 1 to 2 minutes.
- Add the shrimp and stir to combine.
- Turn the heat to high and add the clams and white wine.
- Cover the pot with a tight-fitting lid and steam until the clams open and release their juices, about 2½ minutes.
- Strain the pot over a bowl to reserve the juices.
- Return the juices to the pot and reduce over high heat until the liquid foams and thickens, about 3 minutes.
- Meanwhile, add the linguine to the pot of boiling water and cook to al dente according to the package instructions.
- Drain the pasta through a colander and add it along with the shellfish, onions, garlic, and parsley to the reduced juices.
- Stir until the pasta has absorbed some of the liquid and is nicely coated in the sauce.
- Divide the pasta among four plates or bowls and serve immediately.
