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    Home » Pasta

    Spicy Linguine with Clams and Shrimp

    Published: Mar 12, 2020 · Modified: Aug 7, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A top down image of Spicy Linguine with Clams and Shrimp.

    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.

    Spicy Linguine with Clams and Shrimp in a copper pan.

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

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    Spicy Linguine with Clams and Shrimp in a copper pan.

    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.
    Print Recipe Pin Recipe
    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
      

    • 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
    Tried this recipe?Let us know how it was!

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

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