Linguine with Shrimp and Clams
and green salad with citrus

Name: Linguine with Shrimp and Clams
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz Shrimp, peeled and deveined; 4 cloves Garlic, chopped; 1 Tbsp Parsley, chopped; 12 oz Clams, small and in shell, fresh or frozen, scrubbed and rinsed (sub mussels); 8 oz Pasta, linguini (sub spaghetti); 1/4 cup Reserved pasta water; 3 Tbsp Oil, olive; 1/4 tsp Red pepper flakes; 1/4 cup White wine (use a dry white wine or sub stock); 1/4 cup Stock, any type; 1 tsp Lemon zest; 2 tsp Lemon juice; 2 tsp Mustard, Dijon; 2 tsp Honey; 1 Tbsp Vinegar, red or white wine; 3 Tbsp Oil, olive; 1 Oranges, blood, segments (sub regular oranges or canned mandarin oranges); 4 oz Salad greens, any type; 1/4 cup Almonds, slivered or sliced

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

In this classic Italian pasta with seafood a few key ingredients are allowed to shine. There's no need to make a separate sauce for the dish when the flavorful cooking liquid gains flavor from garlic, wine, parsley, and lemons.
Smarts: If you prefer not to use both clams and shrimp in this recipe, feel free to just use one protein.
Smarts: Because the flavors are so simple and clean in this recipe, be sure to season to taste with salt or add some more lemon before serving.

Ingredients

Metric

Servings:

Linguine with Shrimp and Clams:

Shrimp, peeled and deveined - 12 oz
Garlic - 4 cloves , chopped
Parsley - 1 Tbsp , chopped
Clams, small and in shell, fresh or frozen - 12 oz , scrubbed and rinsed (sub mussels)
Pasta, linguini - 8 oz (sub spaghetti)
Reserved pasta water - 1/4 cup
Oil, olive - 3 Tbsp
Red pepper flakes - 1/4 tsp
White wine - 1/4 cup (use a dry white wine or sub stock)
Stock, any type - 1/4 cup
Lemon zest - 1 tsp
Lemon juice - 2 tsp

Green Salad with Blood Oranges and Almonds:

Mustard, Dijon - 2 tsp
Honey - 2 tsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 3 Tbsp
Oranges, blood - 1 , segments (sub regular oranges or canned mandarin oranges)
Salad greens, any type - 4 oz
Almonds, slivered or sliced - 1/4 cup

Prep

Shrimp - Defrost shrimp.
Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
Oranges / Garlic / Parsley - Prep as directed. Store separately.
Clams - If using fresh clams, scrub the shells (this will remove any grit / sand) and rinse well under cool water. (Skip this step if using frozen.)

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Make

Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).
While pasta cooks, heat a large saute pan with olive oil (portion for pasta) over medium heat. Add clams, red pepper flakes, and garlic and saute for 1 minute. Add wine and stock and bring to a simmer. Simmer for 4 minutes (if using frozen clams, add 3 to 4 minutes to allow clams to defrost and start heating through).
Add shrimp and cover the pan with a lid or foil. Continue simmering until shrimp are opaque and clams have opened, 3 to 4 minutes more.
Drain pasta (remember to reserve pasta water).
Add pasta and reserved water to clams. Stir in parsley. Grate lemon zest and squeeze lemon juice over pasta. Toss to combine. Season with some salt and pepper.
Toss oranges, salad greens, and almonds with vinaigrette.
Serve pasta with salad on the side. Enjoy!

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