Ingredients for Linguine With Shrimp And Clam Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Linguine With Shrimp And Clam Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Linguine With Shrimp And Clam Sauce
- If using fresh clams, open clams, reserving the liquid. Drain and set clams aside. Let the liquid settle, carefully pour into a measuring cup, discard any sand, and add water to reach 1 cup.
- If using canned clams, reserve 1 cup of clam juice.
- Shell and devein shrimp; chop into small pieces. Reserve the shells.
- Cook linguine according to package directions. Drain and set aside, keeping warm.
- In a 2-quart saucepan, combine the clam liquid (1 cup), shrimp shells, and sherry. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 5 minutes.
- Remove shrimp shells with a slotted spoon and discard.
- Pour the clam liquid mixture into a bowl and set aside.
- In the same saucepan, melt butter with olive oil over medium-low heat. Add minced garlic and cook until lightly browned.
- Stir in the reserved clam liquid mixture, chopped clams, and shrimp.
- Bring to a boil over high heat, stirring occasionally.
- Stir in parsley and cook for 1 minute.
- Season with salt to taste.
- Serve the sauce over the warm linguine. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
48g
Carbs
20g
