Linguine Con Vongole E Gamberetti (Linguine With Clams And Shrimp)

It serves 6 at most. If this is a main course it serves 4.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
291
FAT
4%
CHOL
6%
SOD
4%
Uploaded by: dce27fdd51f4

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Ingredients for 6 servings

dozen clams

5-8 shrimp

1 lb linguine

few tbsp parsley

enough white wine

3-4 cloves garlic

few tbsp olive oil

enough salt & pepper

Preparation

1.

Boil a pot of water

2.

In a large pan, sauté garlic in the oil

3.

Once beginning to brown, remove garlic and lower heat.

4.

Rinse clams and shrimp WELL, dry, and add clams to oil. Raise heat to medium. Once clams have begun to open, add shrimp.

5.

Once all clams have opened and shrimp is cooked, remove all shellfish from pan and place in a bowl.

6.

Once pasta is al dente (still a little under-cooked), strain and throw into the pan.

7.

Mix the pasta up for about 30-40 seconds so the oil & juices mix in well.

8.

Add white wine. No exact measurement, but don't put in more than you had from the oil and shellfish juices. Essentially, add enough so that you have a nice free-flowing pan of pasta.

9.

Sprinkle some parsley and stir up. Remove from hear and add shellfish back to pan.

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