1 pound large raw shrimp, peeled and deveined
2 dozen well scrubbed little neck clams
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon dried oregano
1 (28-ounce can) crushed tomatoes
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup white wine
4 fresh basil leaves
8 sprigs parsley, chopped (reserve some chopped parsley for garnish)
1 pound linguine pasta
In a medium saucepot, over medium-high heat, heat olive oil and butter. Stirring constantly, add garlic, being careful not to burn garlic. Add dried oregano, tomatoes, wine, basil, parsley and simmer, uncovered for 20 to 25 minutes. (While the sauce is simmering, cook the linguine al dente, drain, and place in a large, shallow serving dish.) Add shrimp and clams to simmering sauce, cover, and cook until clams have opened and shrimp are done. Pour sauce and seafood over cooked linguine. Garnish with reserved chopped parsley. Serves 4.
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