1 lb linguine
few tbsp parsley
enough white wine
3-4 cloves garlic
few tbsp olive oil
enough salt & pepper
Boil a pot of water
In a large pan, sauté garlic in the oil
Once beginning to brown, remove garlic and lower heat.
Rinse clams and shrimp WELL, dry, and add clams to oil. Raise heat to medium. Once clams have begun to open, add shrimp.
Once all clams have opened and shrimp is cooked, remove all shellfish from pan and place in a bowl.
Once pasta is al dente (still a little under-cooked), strain and throw into the pan.
Mix the pasta up for about 30-40 seconds so the oil & juices mix in well.
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.
Sprinkle some parsley and stir up. Remove from hear and add shellfish back to pan.