1/2 pound linguine
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots, or onions
3 cloves garlic, coarsely chopped
1/2 cup dry white wine,
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
2 dozen Littleneck clams, scrubbed
- 1 pound of shrimp (peeled & deveined)
1/4 cup fresh flat-leaf parsley, finely chopped
1 stick unsalted butter, 3T + 5T
1 tablespoon lemon juice, from 1 lemon, plus more to taste
1/4 grated parmesan cheese
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shrimp and sauté on both sides. Transfer to a bowl and set aside. Add 3T butter, shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, lemon juice, and clams; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Transfer clams to the bowl with the shrimp and allow to cool long enough to remove the meat from half of the clams and discard the shells.
Add 5T of butter, parsley, oregano and parmesan cheese the pan, reduce heat to low and let the sauce thicken.
Drain the linguine in a colander (do not rinse and reserve 1 cup of the pasta water). Add the pasta to the sauté pan along with the clams and shrimp.
Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary.
Fresh is always better