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Linguini with Clams (and Shrimp)

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I came across an old recipe of my mom’s that I always loved as a kid… Linguini with Clams (and Shrimp).

You may be thinking “fresh clams, fresh shrimp, what’s not to like?”  Nope!  Not this recipe. The clams and shrimp come from cans, just like tuna.  I stopped by the store to pick up a few ingredients to make this today and there was not a can of baby shrimp to be found so it was all clams today.  It’s still perfectly delicious and so quick and easy to throw together. Perfect for a weeknight dinner.  And yes, this recipe does mix cheese and fish, which apparently is a no-no.  Who cares? Break a few rules!  It’s delicious!  Next time you’re at the grocery store, pick up a couple cans of clams and shrimp and have at it.

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Linguini with Clams (and Shrimp)

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Ingredients

Scale
  • 1 lb. box linguini
  • 1/2 C. olive oil
  • 1/4 C. butter
  • 4 cloves garlic, minced
  • 1/2 C. white wine
  • 2 cans chopped clams, drain and reserve liquid
  • 2 cans baby shrimp, drain and reserve liquid*
  • 1/2 C. (or more) grated parmesan cheese
  • 1 C. chopped fresh parsley
  • Pinch red pepper flakes
  • salt & pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.  I like to cook it a bit less for al dente pasta.
  2. In large saucepan, add olive oil, butter and garlic. Sauté a few minutes then the add wine, about half the reserved liquid, clams and shrimp.
  3. When pasta is done, drain then add to pan with the sauce.  Add parmesan cheese and chopped parsley and toss it all together.  If you need a little more liquid add more of the reserved clam juice (or some pasta water). Season with a pinch of red pepper flakes, salt & pepper to taste.  Serve with a fresh grating of parmesan cheese.

Notes

If you can’t find any cans of baby shrimp, just substitute with more chopped clams.