This beautiful coastal-style pasta is loaded with tender shrimp, fresh clams, garlic, herbs, and a light white wine tomato broth. It’s fresh, vibrant, and tastes like something straight from an Italian seaside restaurant.
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For the Pasta
12 oz (340g) linguine or spaghetti
1 tbsp salt (for pasta water)
For the Seafood
1 lb (450g) fresh littleneck clams, scrubbed clean
Β½ lb (225g) large shrimp, peeled and deveined
For the Sauce
3 tbsp extra virgin olive oil
5 cloves garlic, thinly sliced
Β½ tsp red pepper flakes
Β½ cup dry white wine
1 cup clam juice or seafood stock
1 cup diced tomatoes
2 tbsp tomato paste
ΒΌ cup fresh parsley, chopped
Salt, to taste
Fresh cracked black pepper, to taste
Garnish
Extra parsley
Lemon wedges
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Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve Β½ cup pasta water and drain.
Heat olive oil in a large skillet over medium heat.
Add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute.
Add white wine and simmer for 2 minutes.
Pour in clam juice and diced tomatoes. Simmer for 5 minutes.
Add clams, cover, and cook for 5β7 minutes until they open.
Add shrimp and cook for 2β3 minutes until pink and tender.
Remove any unopened clams.
Toss in the cooked linguine and a splash of reserved pasta water.
Add parsley, black pepper, and gently mix until the pasta is coated in the seafood broth.
Serve immediately with fresh lemon wedges and extra parsley.
β±οΈ Prep Time: 15 minutes
π³ Cooking Time: 20 minutes
β Total Time: 35 minutes
π₯ Kcal: Approximately 540 per serving
π½οΈ Servings: 4