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Pesto Clams and Shrimp Linguine

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Pesto Clams and Shrimp Linguine



Ingredients :

  • 1 (16 ounce) box Barilla® Linguine
  • 1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
  • 4 tablespoons butter
  • divided
  • 1 small shallot
  • minced
  • ¼ cup red bell pepper
  • minced
  • 4 cloves garlic
  • minced
  • 1 cup white wine
  • 1 (6.5 ounce) can chopped clams
  • drained with juice reserved
  • ¾ cup chicken broth
  • 1 (16 ounce) package clams in shell
  • scrubbed
  • 1 pound uncooked medium shrimp
  • peeled and deveined
  • ¼ cup chopped fresh basil leaves
  • plus more for garnish
  • 2 tablespoons shaved Parmesan cheese
  • Methods :

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  • Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  • Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.
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