Savory Linguine with Shrimp and Clam Broth
This delectable Linguine with Shrimp and Clam Broth is a beloved dish that captures the essence of the sea. Inspired by my husband's craving for seafood, the sauce is a light and flavorful broth that highlights the sweetness of the shrimp and the briny taste of clams. While I opt for canned minced clams for convenience, feel free to use fresh cherrystone or littleneck clams for an authentic touch. This dish pairs beautifully with a glass of white wine and is perfect for a cozy dinner at home. Enjoy a gourmet seafood experience without the fuss.
N/A
Servings
180
Calories
10
Ingredients
Ingredients
Minced clams (canned)
6.5 ounces (Drained and liquid reserved)
Water
as needed (For adjusting clam broth)
Medium shrimp
0.5 lb (Shelled, deveined, and chopped)
Linguine
8 ounces (Cooked according to package instructions)
Dry sherry
1 tablespoon (Used for flavoring the broth)
Butter
3 tablespoons (Melted for sautéing)
Olive oil
3 tablespoons (Used for sautéing)
Garlic clove
1 (Thinly sliced)
Parsley
2 tablespoons (Minced for garnish)
Salt
to taste (For seasoning)
Instructions
1
Open the can of clams, reserving the liquid in a measuring cup. Allow the liquid to settle, then pour out any sand or debris, ensuring you have 1 cup of clam broth. Set aside.
2
Shell and devein the shrimp, keeping the shells for flavoring the broth. Chop the shrimp into bite-sized pieces and set aside.
3
In a large pot, cook the linguine according to the package instructions. Once cooked, drain and return to the pot, keeping it warm.
4
In a 2-quart saucepan, combine the reserved clam liquid, shrimp shells, and dry sherry. Bring the mixture to a boil over high heat, then reduce to low and cover. Let it simmer for 5 minutes to extract flavors.
5
Carefully remove the shrimp shells using a slotted spoon and discard them. Transfer the broth mixture into a bowl and set aside.
6
In the same saucepan, melt the butter and olive oil over medium-low heat. Add the sliced garlic and sauté until it becomes lightly golden and fragrant, ensuring it doesn't burn.
7
Pour the clam broth mixture back into the saucepan, adding the minced clams and chopped shrimp. Increase the heat to high and bring to a boil, stirring occasionally.
8
After reaching a boil, reduce the heat back to medium and stir in the minced parsley. Allow to cook for an additional minute.
9
Season with salt to taste, then serve the flavorful shrimp and clam broth over the warm linguine.
Nutrition Information
4.7
Fat
23
Carbs
12
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Linguine with Shrimp and Clam Broth?
It is a seafood pasta dish featuring linguine served with a light, flavorful broth made from shrimp, clams, and dry sherry.
What kind of pasta is used in this recipe?
The recipe calls for 8 ounces of linguine, cooked according to the package instructions.
Can I use fresh clams instead of canned minced clams?
Yes, while the recipe suggests canned clams for convenience, you can use fresh cherrystone or littleneck clams for a more authentic touch.
How much shrimp is required for this dish?
You will need 0.5 lb of medium shrimp.
Why should I keep the shrimp shells?
The shrimp shells are simmered in the broth mixture to extract additional seafood flavor before being discarded.
Does this recipe contain alcohol?
Yes, the recipe uses 1 tablespoon of dry sherry to help flavor the seafood broth.
How many calories are in a serving of this linguine?
There are approximately 180 calories per serving.
What is the protein content of this recipe?
This dish provides 12 grams of protein per serving.
How much fat is in this seafood pasta?
The recipe contains 4.7 grams of fat.
How much garlic is needed?
The recipe requires 1 thinly sliced garlic clove.
What fats are used for sautéing the garlic?
A combination of 3 tablespoons of butter and 3 tablespoons of olive oil is used.
How do I prepare the clam liquid?
Drain the canned clams, reserve the liquid, and let it settle so you can pour out exactly 1 cup of broth without any sand or debris.
Why is it important to let the clam liquid settle?
Settling allows any sand or grit from the clams to sink to the bottom so it can be discarded.
What is the preparation for the shrimp?
The shrimp should be shelled, deveined, and chopped into bite-sized pieces.
How long should the broth simmer with the shrimp shells?
The mixture of clam liquid, shells, and sherry should simmer for 5 minutes.
When should I add the minced parsley?
Add the parsley after the broth has reached a boil and cook for one additional minute.
How many carbohydrates are in this dish?
There are 23 grams of carbohydrates per serving.
What is the recommended garnish?
The dish is garnished with 2 tablespoons of minced parsley.
How do I prevent the garlic from burning?
Sauté the garlic over medium-low heat until it is lightly golden and fragrant.
What drink pairs well with this recipe?
A glass of white wine pairs beautifully with this seafood dish.
Is this recipe considered easy to make?
Yes, it is described as a gourmet experience without the fuss and is tagged as an easy recipe.
What is the total ingredient count?
There are 10 ingredients used in this recipe.
Can I use water in the broth?
Water is used as needed to adjust the volume of the clam broth.
Is this an Italian-style dish?
Yes, it is categorized as Italian cuisine.
What is the role of dry sherry in the recipe?
Dry sherry is used to enhance the flavor of the broth alongside the clam liquid and shrimp shells.
How is the linguine prepared?
It should be boiled in a large pot, drained, and kept warm until the sauce is ready.
When do I add the minced clams?
Add the minced clams to the saucepan along with the chopped shrimp and the flavored broth mixture.
How is the final seasoning handled?
The dish is seasoned with salt to taste just before serving.
What inspired this recipe?
The recipe was inspired by the author's husband's craving for seafood.
What is the texture of the sauce?
The sauce is a light, savory broth rather than a thick or creamy sauce.