Linguine with Clams & Shrimp

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.