Linguine  With White Clams and Shrimp 

Hi all ToniAnn here ,  I’ve been making this recipe for a number of years now.  If you enjoy enjoy your White Clam Sauce,  a little Creamy then you will enjoy this recipe.  Let me know how it turns out , I love to hear the feed back thanks.

 

 Ingredients 

  1. 1 dozen whole clams
  2. 1 lb of cleaned Shrimp
  3. 1 Can of Cento White Clam Sauce
  4. 1 Bottle of Cento Clam Juice
  5. 3 Garlic Cloves Chopped
  6. 1 Stick Butter
  7. 1/2 Medium Onion Chopped
  8. 3 tbs. of Flour. ( Wisk your flour in  about a half cup of  very  Cold water to ensure no Lumps)
  9. Fresh chopped Italian Parsley
  10. 1/2 Lemmon slices  
  11. Salt and Pepper to taste 
  12. 1 lb.. Of Linguine

  
Directions:

Clean your clams make sure you scrub and rinse from  any debris under cold running water.   Place your clams in a large stock pot with sliced Lemmon pieces ,  some chopped parsley and water (some white cooking Wine can be added) also.  Add enough water to come half way up the sides of the  stock pot. but  not covering the clams. Depending on your likeness let your imagination go with it !  Steam  covered untill the clams open, this is a short process  it only takes about 5-7 minutes remove  the  clams from the stock pot discard any unopened clams   Remove  some of the clams  from their shells ,but not all  of them leaving some shells,  set the clams aside.  I like keeping  some of the clams in there  shells  also to  show real clams were used in the recipe.  The shrimp should be cleaned and deveined .  The shrimp are going to be added later to the sauce during  pasta cooking time otherwise they will become tough.
In a pot melt the  stick of butter and sauté onion, and garlic till soft not brown add salt and pepper.

  
Add Cento White Clam Sauce and Cento  White Clam Juice,  chopped fresh parsley on a low medium heat,  then slowly add your flour and cold water to the sauce making sure to continually to stir so that it dosent  stick.    The thickness  of the sauce  can be adjusted with a can of chicken stock, if you feel your sauce is too thick.   Add  your chicken stock a little at a time to ensure proper thickness or likeness .
  
Bring your pasta to a boil,  add your clams and shrimp to sauce during pasta cooking time.  Cook pasta according to pasta directions ,  drain and add you sauce to your pasta.

  
Love ❤️. thru Food is MY Motto. !

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