Lately, Friday nights have been my “let’s splurge on pasta nights.” I’m pretty sure it’s because the work weeks can be so draining and by the time Friday rolls around, the last thing that sounds appealing is getting dolled up to go spend a ton of money out on the town and waking up the next day with a hangover. Sometimes, a Friday night in with a delicious bowl of pasta is just the ticket.
I wanted to try something new and something that I don’t always cook with. For me, that ingredient was clams. I love seafood pasta dishes but I hardly ever cook with clams. I wanted to remind myself that cooking clams is not only easy and quick, but fun and flavorful. You can infuse so many flavors into a clam shell, but the classic way to go is with white wine, garlic, and a little bit of lemon juice.
My clam and shrimp linguine is super satisfying and simple to prepare! If you have 30 minutes, you have plenty of time for a delicious weeknight dinner.
For this recipe you will need:
3 Tbsp unsalted butter
1 Tbsp olive oil
1 oz pancetta, diced
4 cloves garlic, minced
1 tsp crushed red chili flake
1/3 cup dry white wine
1 lemon, juiced
Two dozen bottleneck clams, scrubbed & rinsed
1 lb peeled & deveined shrimp
1 Tbsp freshly chopped basil
1 Tbsp freshly chopped Italian Parsley
1 lb linguine
Freshly grated parmesan, optional
Heat 3 Tbsp unsalted butter over medium heat in a deep skillet. Cook the shrimp until pink and opaque. Sprinkle with salt, pepper and chili flakes. Transfer to a bowl and set aside.
Begin boiling the pasta water with a generous amount of salt. While the water is reaching it’s boil, heat 1 Tbsp olive oil over medium heat in a deep skillet. Cook the pancetta until it starts to get crispy, about 3 minutes. Then, add the garlic and crushed red pepper flakes and cook until the garlic begins to brown, about 1-2 minutes. Add the wine & lemon juice and bring to a simmer over high heat.
Next, add the clams and cover & cook for 6-8 minutes. The clams will open on their own.
*If you don’t have a lid big enough for the skillet, use a large baking sheet to cover.*
Transfer the clams to a separate bowl and cover.
Cook the linguine until al dente. Save 1/4 cup of the pasta water before draining the pasta. Return the shrimp to the skillet and add the pasta, pasta water, basil, parsley and freshly grated parmesan cheese.
Bowl up the pasta and place the beautiful clams on top. Garnish with more chopped parsley. Voila!