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LOCATION: Recipes >> Pasta >> Shrimp Linguine 02

Print this Recipe    Shrimp Linguine 02

Linguine with Shrimp and Clams

2 cloves garlic, finely chopped
1 Tbs crushed red pepper (or to taste)
1 lb plum tomatoes, peeled and seeded or 28oz can whole peeled tomatoes
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped.
2 Tbs olive oil
1 cup red wine or red vermouth
1 Tbs oregano
5-7 basil leaves, coarsely sliced
2 Tbs fresh parsley, chopped
salt and pepper, to taste
1 lb littleneck clams
1 lb medium shrimp, peeled and deveined
1 lb linguine

Using fresh tomatoes: Place the peeled, seeded tomatoes in a bowl
and season with salt to allow the juices to run. Begin crushing
the tomatoes with your hand. Sprinkle with additional salt and
set aside for 10 mins. Pour off and retain the juice.

Using canned tomatoes: Pour tomatoes (with juice) into a bowl and
begin to crush. Pour off and retain the juice.

In a large skillet or sauce pan, saute onion, garlic, and red and
green pepper in olive oil until tender. (About 7 mins).Add tomatoes,
salt,oregano, and crushed red and black pepper. Saute 5 mins.
Add wine and tomato juice and simmer.

Add clams to sauce mix and simmer until clams open (7-10 mins)
Discard any clams that do not open. Remove opened clams and place
in a bowl. Cover bowl with foil to keep hot.

Add shrimp to sauce and simmer until shrimp are tender (7-10 mins)
Do not overcook shrimp.

Remove sauce from heat and toss with Linguine. Top with clams.
Garnish with fresh parsley and basil. Serves 2-4.

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