So hubby doesn’t like pasta…
But hubby liked this! Win!
That means it’s good, guys đŸ™‚ I felt like I could eat this all day but unfortunately it didn’t last the night. It’s a nice light sauce with a touch of spice. Light clean pasta dishes like this are my absolute fav. They feel so authentic and I’m always surprised how yummy they can turn out with such simple ingredients.
I picked up hubby a baguette and some brie and ate it with this dish, perfect.
Clam & Shrimp Linguine
Serves 2
- 1/2 lb linguine
- 1-1/2 Tbsp olive oil
- 1/4 of a small onion, minced
- 1-1/2 cloves garlic, minced
- 6-8 frozen clams
- 12 frozen shrimp (pre-cooked tail-off)
- 1/2 cup dry white wine*
- 1/2 cup vegetable broth
- 1/4 tsp crushed red pepper
- salt & pepper
Directions:
Heat a large pot of water over high. Once boiling, cook the linguine to al dente, then drain and set aside.
At the same time, heat the olive oil in a large skillet or pan over med-high heat. Saute the onions for about 4 minutes until soft and season with salt & pepper. Turn the heat down slightly and add the garlic. Cook for about 30 seconds until fragrant.
Pour in the wine and let simmer until the liquid is reduced by half, about 2 minutes. Then add the vegetable broth, clams and crushed red pepper. Bring to a simmer again and cover the pan for 6-8 minutes until the clams open up.
Uncover, and add the shrimp. Once the shrimp is warmed through, remove from heat and stir in your linguine.
*If you are alcohol-free there’s a new company called the Dry Gourmet (HERE) that makes alcohol-free cooking wines. Stay tuned for a proper review after they launch.
Recipe adapted from Weeknights with Giada
Linking with Weekend Re-Treat, Foodie Friday, Frugal Friday, Foodie Fri,
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