Clam And Shrimp Spaghetti Food

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LINGUINE WITH SHRIMP AND CLAM SAUCE



Linguine With Shrimp and Clam Sauce image

My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

Provided by Lovellama

Categories     High Protein

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Steps:

  • Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3

SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA



Shrimp and Clams in Tomato Sauce With Shell Pasta image

If you are a seafood lover then you will love this, please don't omit the anchovy paste, it is what makes the sauce, you won't even know it's there! I suggest to increase the amount of clams, you can also increase the shrimp amount if desired. Linguine can be used in place of the shell pasta if desired, prep time does not include cooked pasta.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2-1 teaspoon dried red pepper flakes (or to taste)
1 1/2 teaspoons dried oregano (can use more)
1 (28 ounce) can plum tomatoes (undrained, chopped)
1 (10 ounce) can baby clams (drained but save juice)
2 tablespoons chopped fresh parsley (more to garnish)
1 teaspoon anchovy paste
14 ounces large raw shrimp (peeled and deveined)
12 -14 ounces cooked medium pasta shells
grated parmesan cheese (use any amount desired)

Steps:

  • Heat oil in a heavy large skillet over medium heat.
  • Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
  • Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
  • Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
  • Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
  • Season with salt and pepper to taste.
  • Add in cooked pasta; toss to combine and warm.
  • Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.

Nutrition Facts : Calories 619.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 177.8, Sodium 278.4, Carbohydrate 77.3, Fiber 5.7, Sugar 7.6, Protein 43.5

CLAM AND SHRIMP SPAGHETTI



Clam and Shrimp Spaghetti image

My brother in law dropped by for dinner one night and I threw this together. He absolutely loved it and even had seconds. Since then I have made it a few more times and we still like it.

Provided by LilPup

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp, peeled and deveined
6 1/2 ounces clams (1 small can)
8 ounces angel hair pasta
4 garlic cloves, minced
4 green onions, sliced
4 tablespoons butter, divided
1 cup chicken broth
1 cup white wine
2 -4 tablespoons Italian spices
8 ounces parmesan cheese

Steps:

  • Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
  • PASTA:
  • Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
  • SERVE:.
  • Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
  • NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

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