- 1 pound linguini pasta
- 1/4 cup olive oil
- 2 Tbs butter
- 1 bay leaf
- 1/4 tsp crushed red pepper
- 1/4 cup fresh lemon juice
- 1 Tbs Lemon zest
- 4 peppercorns
- 5 shallots, chopped
- 6 cloves garlic, minced
- 1 cup chopped sun-dried tomatoes in oil (drained)
- 1 1/2 cup very dry white wine- Chardonnay
- 1 pound medium shrimp, peeled and deveined
- 2 pounds clams, washed very well
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 cups mixed leaf lettuce (baby spinach or arugula
Bring a large pasta pot to a boil and salt the water. Cook the pasta until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Reserve some pasta water (if needed later to loosen pasta)
In a large skillet, heat the olive oil and butter over medium heat. Add the shallots, peppercorns and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes, bay leaf, crushed red pepper and cook for another minute. Add the lemon juice to quickly deglaze the pan of any pan juices. Add the dry wine and cook for 2 minutes on high heat. Add the shrimp, clams and lemon zest and bring the liquid to a boil. Reduce the heat to a simmer, covered the skillet with a fitted lid and cook until the clams have opened and the shrimp have turned pink, about 8-9 minutes.
Add the drained linguini to the skillet. Season with salt and pepper and add the lettuce. Stir gently and place on a serving platter. Remove the bay leaf
Serve immediately. Serve with lemon wedges.
Cooking time (duration):
Meal type: dinner
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.