Spicy Linguine with Clams and Shrimp

Spicy Linguine with Clams and Shrimp. This pasta is on rotation in our house and can be ready in just 35 minutes!

This dish combines the briny goodness of sweet live Manila clams and the succulent taste of wild Argentinian shrimp with a kick of heat from red pepper flakes, creating a symphony of flavours and an irresistibly delicious pasta dish.

Enjoy with some crusty bread and a crisp, dry white wine.

Ingredients

• Linguine pasta
• Unsalted butter 
• Fresh cilantro or flat-leaf parsley
• Kosher salt
• Ground black pepper

Clam Sauce

• Olive oil
• Onion
• Kosher salt
• Ground black pepper
• Garlic 
• White wine
• Vegetable stock or chicken stock
• Crushed red pepper flakes
• Manila clams 

Shrimp

• 8-12 large wild shrimp deveined, washed & dried
• 1 ½ tablespoon olive oil
• 1 garlic clove minced
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Garnish

• lemon wedges
• chopped fresh cilantro or parsley

Instructions

Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

Clam Sauce

In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes).

Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

Cook the Shrimp

While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, crushed red pepper flakes, salt, pepper and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.

Finish and Serve

Discard any unopened clams.

Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour ½ the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

Serve with lemon wedges and chopped cilantro. Enjoy with some crusty bread and a crisp, dry white wine.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse. Proud Hestan Culinary Ambassador. Opinions in this post are always my own.

Spicy Linguine with Clams and Shrimp

This pasta is on rotation in our house and can be ready in just 35 minutes! This dish combines the briny goodness of sweet live Manila clams and the succulent taste of wild Argentinian shrimp with a kick of heat from red pepper flakes, creating a symphony of flavours and an irresistibly delicious pasta dish.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Entree, Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 1 pound linguine pasta
• 2 tablespoons unsalted butter at room temperature
• ¼ cup chopped fresh cilantro or flat-leaf parsley
• Kosher salt and freshly ground black pepper

Clam Sauce

• 3 tablespoons olive oil
• ¼ cup chopped onions
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic minced
• 1 cup white wine Pinot Grigio
• 1 cup vegetable stock or chicken stock
• 1 teaspoon crushed red pepper flakes
• 1 lb. Manila clams scrubbed clean

Shrimp

• 8-12 large wild shrimp deveined, washed & dried
• 1 ½ tablespoon olive oil
• 1 garlic clove minced
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Garnish

• lemon wedges
• chopped fresh cilantro or parsley

Instructions

 

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.
• Clam Sauce: In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes).
• Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).
• Cook the Shrimp: While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, crushed red pepper flakes, salt, pepper and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.
• Finish and Serve: Discard any unopened clams.
• Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour ½ the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.
• Serve with lemon wedges and chopped cilantro. Enjoy with some crusty bread and a crisp, dry white wine.

Keyword clam and shrimp linguine, clam and shrimp pasta, clams and shrimp pasta, shrimp and clam pasta, shrimp clams linguine recipe

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In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.