Mussels and shrimp in a garlicky wine sauceare served over tender linguine in this classic dish. If youprefer, substitute clams for the mussels.
Recipe: Seafood Linguine
2 pounds mussels or small hard-shell clamsin shell, scrubbed1 (8-ounce) bottle clam juice1/4 cup butter – divided use3/4 cup sliced green onions2 large cloves garlic, finely minced1/2 cup dry white wine1 pound medium-size raw shrimp, shelledand deveined12 ounces fresh linguine1/2 cup chopped Italian (flat-leaf) parsley
Pull beard from each mussel with a swifttug.
Pour clam juice into a 5 to 6-quart panand bring to a boil over high heat. Add mussels; reduce heat,cover, and boil gently until shells pop open, about 5 to 10 minutes.Discard any unopened mussels. Drain mussels, reserving liquid;keep mussels warm. Strain cooking liquid to remove grit; reserve1 cup of the liquid.
Melt 2 tablespoons of the butter in awide skillet over medium-high heat. Add onions and garlic andcook, stirring often, until onions are softened, about 3 minutes.Stir in wine and the 1 cup reserved cooking liquid. Increaseheat to high and bring to a boil; then boil, uncovered, untilreduced by about half, about 5 minutes.
Stir in remaining 2 tablespoons butter.Add shrimp, then cover and remove from heat. Let stand untilshrimp are opaque in center, about 8 minutes.
Meanwhile, cook linguine in a about 3quarts boiling water until al dente, about 1 to 2 minutes; orcook according to package directions. Drain well.
Add pasta and parsley to shrimp mixtureand toss gently to combine. Mound on serving platter and topwith mussels.
Makes 6 servings.
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