Linguine with Clams and Shrimp

Dinner, The Foodie Diva

This is my favorite dish, and I always ask for it on my birthday. Once you taste this delicious and simple dish you’ll ask for it as well.

2 cans chopped clams with juice
½ bottle clam juice
1 lb large and raw shelled deveined shrimp
1½ sticks butter
2 cloves minced garlic
¼ cup chopped parsley

  1. Melt ½ cup butter in a large pan over medium-high heat until foaming. Add shrimp and sauté until they turn pink. Turn off heat and set aside.
  2. In a small sauce pot, melt remaining butter. Sauté garlic in melted butter until fragrant, being careful not to brown. Add clams and their juices, clam juice, salt, and pepper to taste, and simmer over low heat until heated through.
  3. In a large pot of boiling water with 1 tbsp salt, cook linguine until al dente. Drain linguine and place in a large serving bowl. Add shrimp to clam mixture and pour over hot linguine. Toss to coat and top with chopped parsley.

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