Linguine with Shrimp and Clams
and green salad with citrus
This classic Italian pasta with seafood, which we last featured in 2018, allows a few key ingredients to shine. There's no need to make a separate sauce for the dish since the cooking liquid gains plenty of flavor from garlic, wine, parsley, and lemons.
Smarts #1: If you prefer not to use both clams and shrimp in this recipe, feel free to just use one protein.
Smarts #2: 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
- 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, gluten-free linguine - 8 oz (sub gluten-free 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
- 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
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Shrimp - Defrost shrimp.
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Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
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Oranges / Garlic / Parsley - Prep as directed. Store separately.
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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
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Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59 mL pasta water (amount for 4 servings; adjust if customizing).
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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).
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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.
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Drain pasta (remember to reserve pasta water).
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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.
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Toss oranges, salad greens, and almonds with vinaigrette.
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Serve pasta with salad on the side. Enjoy!
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