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.
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 colossal 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.
Notes
NOTE: The recommended serving for pasta is 2-ounces, however we do not find that is enough for us.
Tried this recipe?Let us know how it was!