Linguine With Shrimp And Clam Sauce

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My husband's favorite seafood dish. the sauce is thin and rich, but not creamy nor red. i use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. it's up to you on which one you'd like to use.

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Steps

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Open clams , drain water and save , set clams aside.

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Let water stand to settle and sand or debris , then carefully pour into a measuring cup.

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Discard sand.

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Add water to liquid to give you 1 cup of liquid.

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Put aside.

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Shell and devein shrimp , keep shells.

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Chop shrimp into small pieces.

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In a saucepot , cook linguine as per instructions on package.

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Drain.

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Return to pot and keep warm.

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In the meantime , in a 2 quart saucepan over high heat , heat clam liquid , shrimp shells , and sherry to a boil.

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Reduce heat to low.

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Cover pot and simmer for 5 minutes.

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With a slotted spoon , remove shrimp shells and discard.

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Pour mixture into a bowl and set aside.

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Into the same saucepan add butter olive oil , and garlic.

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Cook over medium-low heat until garlic is lightly brown.

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Stir in clam liquid mixture , clams , and shrimp.

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Heat to boiling over high heat , stirring occasionally.

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Add parsley and cook 1 minute.

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Add salt to taste , serve over linguine.

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Ingredients

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minced clams, water, medium shrimp, linguine, dry sherry, butter, olive oil, garlic clove, parsley, salt