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Clams and shrimp posillipo with linguine
Nb persons: 4
Yield:
Preparation time:
Total time:
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Kosher salt for cooking pasta | |
1/2 cup | olive oil |
6-8 cloves | garlic, crushed with the side of a large heavy knife |
20 small | clams, scrubbed clean |
3 | whole basil leaves, plus 1/4 cup julienned basil leaves, for serving |
Pinch | crushed red pepper |
2 28oz cans | peeled Italian tomatoes, drained well, core ends removed |
1 1/2 cups | dry white wine |
Fine sea salt and freshly ground black pepper | |
20 extra large | shrimp, peeled and deveined |
1 pound | imported dry linguine |
2 tbs | finely chopped flat leaf parsley |
Place a large pot of water over high heat and add 1 tbs salt, and bring to boil.
Place a saucepan over medium high heat, and add the oil. When the oil is hot, add the garlic. Sauté for 2 minutes, stirring occasionally. Do not allow the garlic to burn. Add the calms, whole basil leaves, and crushed red pepper.
Cover and cook, shaking the pan gently once or twice, for 3 minutes. Add the tomatoes ( crushing them with your hands), the wine, salt, and a generous grinding of pepper. Cover and simmer, occasionally shaking the pan gently, for 10-12 minutes, until the clams have opened. Remove the pan from the heat. Add the shrimp, and cover. They will cook very gently in the residual heat of the sauce.
When the water boils, add the linguine, and cook for 10-11 minutes, until al dente (firm to the bite). Just before the pasta is cooked, taste the clam and shrimp sauce for seasoning , and return covered, to medium heat.
Discard any clams that remain closed,. Drain the linguine well, and mound into warmed pasta bowls. Top with equal amounts of the sauce and shellfish, alternating the clams and shrimp around the edges of the bowl.
Scatter the julienned basil and parsley, and serve at once.
Serves 4
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