Delicious and garlicky pasta combination. Great for guests or even a quick meal.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Chicken broth or water can be substituted for white wine.

Nutrition Facts

492 calories; protein 37.3g; carbohydrates 49.6g; fat 13.3g; cholesterol 149.1mg; sodium 418.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2017
You know what I really liked about this dish? The pesto didn't over-power the dish like it can sometimes do. We loved that there was a lot of "juice" that we could soak up with some crusty bread. The flavors in this just worked! My Italian hubby made one suggestion which I will do when I make this again and that's to take the pasta out of the water a couple of minutes before it's "al dente" and finish the cooking of the pasta right in the pan with the clams and shrimp. Really nice recipe! Read More
(5)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2017
You know what I really liked about this dish? The pesto didn't over-power the dish like it can sometimes do. We loved that there was a lot of "juice" that we could soak up with some crusty bread. The flavors in this just worked! My Italian hubby made one suggestion which I will do when I make this again and that's to take the pasta out of the water a couple of minutes before it's "al dente" and finish the cooking of the pasta right in the pan with the clams and shrimp. Really nice recipe! Read More
(5)
Rating: 5 stars
04/15/2017
What a great recipe! My husband and I both enjoyed this very much. I was concerned that either the pesto or the clam flavor would overpower the dish but neither of them did. It was a perfect balance. This recipe is easy and quick enough to whip up on a weeknight and also one that is worthy enough to serve guests. It is impressive both in taste and in presentation. Read More
(1)
Rating: 4 stars
04/12/2017
This dish turned out well and the clams and shrimp were cooked perfectly. There was plenty of sauce and I served it with a crusty baguette for dipping. I may play around with the sauce a little next time to see if I can give it a slightly deeper taste. Read More
(1)
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Rating: 5 stars
06/09/2019
Turned out great! Read More
Rating: 4 stars
03/03/2021
I made this for me and my friends and it was great!! I didn’t add the clams on the request of my friends but it was still great with just the shrimp. I also thickened the sauce up with a slurry as well. Will make it again Read More
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