Seafood Linguine

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Red pepper flakes

1/2 teaspoon (adjust to taste)

White wine

1/2 cup

Canned diced tomatoes

28 ounces

Clams

1 pound, cleaned

Shrimp

1 pound, peeled and deveined

Parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. Cook the linguine in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
3. Pour in the white wine and bring it to a gentle simmer, allowing it to reduce for about 2-3 minutes.
4. Add the canned diced tomatoes to the skillet and stir to combine. Let the mixture simmer for another 5 minutes, allowing the flavors to meld.
5. Introduce the cleaned clams to the skillet, cover, and cook for about 10 minutes, or until the clams have opened. Discard any that do not open.
6. Add the shrimp to the skillet and cook for an additional 5 minutes, or until they turn pink and opaque.
7. Season the sauce with salt and pepper to taste. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
8. Add the cooked linguine to the skillet and toss everything together gently until the pasta is well-coated in the sauce.
9. Serve immediately, garnished with freshly chopped parsley.