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Linguine With Shrimp And Clam Sauce Recipe
|Clams||2 Dozen, shucked, with liquid reserved (Cherrystone / Littleneck)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Medium shrimp||1⁄2 Pound|
|Linguine||8 Ounce (1 Package)|
|Dry sherry||1 Tablespoon|
|Olive oil/Salad oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), thinly sliced|
|Minced parsley||2 Tablespoon, minced|
Serving size: Complete recipe
Calories 1985 Calories from Fat 798
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 31.4 g156.8%
Trans Fat 0 g
Cholesterol 671.4 mg
Sodium 1125.2 mg46.9%
Total Carbohydrates 145 g48.3%
Dietary Fiber 6.4 g25.7%
Sugars 3 g
Protein 136 g271.3%
Vitamin A 110% Vitamin C 180.7%
Calcium 45.4% Iron 442.1%
*Based on a 2000 Calorie diet
2. Shell and devein shrimp; reserve shells. Cut shrimp into small pieces.
3. In saucepot, prepare linguine as label directs; drain. Return to saucepot; keep warm.
4. Meanwhile, in 2-quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to boiling. Reduce heat to low; cover and simmer 5 minutes. With slotted spoon, remove shrimp shells; discard. Pour mixture into small bowl; set aside.
5. To same saucepan, add butter or margarine, olive oil, and garlic; cook over medium-low heat until garlic is lightly browned. With slotted spoon, remove garlic; discard. Stir in clam-liquid mixture, clams, and shrimp; over high heat, heat to boiling, stirring occasionally. Add parsley; cook 1 minute. Add salt to taste. Serve sauce over linguine.