Tuesday, March 22, 2011

Happy as a clam!

Clam and Shrimp Linguine

6 1/2 ounces minced clams (canned)
1/2 lb medium shrimp
8 ounces whole wheat linguine
1 tablespoon sherry
3 tablespoons butter
3 tablespoons olive oil
5 garlic cloves, thinly sliced
2 tablespoons parsley minced

1. Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.

2. Cook linguine as per instructions on package; drain. Return to pot and keep warm.

3. In the meantime, in a large frying pan, sauté shrimp in some of the butter—as soon as they are pink, remove from pan. Add some butter and olive oil and sauté the garlic, add the clam liquid and the sherry and cook for a few minutes. Add the shrimp back in and taste for seasoning—add salt if needed. Sprinkle on parsley.

4. Serve sauce over pasta and sprinkle with Parmesan cheese.

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