Linguine allo Scoglio

Stuff I Cook

Ingredients:

2 pounds clams

1 pound shrimps

4 cloves of garlic

1-2 tsp red pepper flakes

1/3 cup white wine

Parsley for garnish

Cooked linguini, about 3/4 of a bag, unsalted (clam juice will be naturally salty)

I’m using little neck clams. Thankfully, they all opened. I got them from HEB. They once sold me a whole bag of dead mussels. Grrr.

Put clams on hot pan. Juices will come out as it cooks so leave it alone. Should cook in 5 minutes on medium flame. Shells should open up. I remove most of the meat from the shells so it’s easier to mix with pasta later. Do not throw away clam juice.

Sauté garlic in a bit of olive oil, 3 minutes
Add shrimp, cook for about 5 minutes or until red
Add cooked clam with juice. Add white wine
Add cooked pasta then mix. You can add a bit of olive oil to make it come together….or not. I usually don’t. Garnish with parsley.

In the great words of Ina Garten, “how easy is that”?

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