Pasta in white wine and seafood

Recipe: Pasta in white wine with seafood

Instructions

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):