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Shrimp and Clam Linguine

Cook Time: 5  |  Skill Level: easy  |  Yields: 2 servings


  • 16 littleneck clams -- see note
  • 6 tablespoons unsalted butter
  • 12 ounces shrimp (31- to 35-count size) peeled and deveined
  • 2 cups fresh tomato -- chopped in 1/4-inch pieces
  • 2 cloves garlic -- chopped
  • 1 cup chopped green onions
  • 1 teaspoon ground fennel seed
  • kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red-pepper flakes
  • 4 cups clam juice
  • 2 cups chardonnay
  • 16 ounces linguine -- cooked al dente and drained
  • 1 cup shredded parmesan cheese
  •  chopped italian parsley -- for garnish  


Place a large skillet over medium heat; add clams to the dry skillet. Add butter and shrimp, increase heat to high, and cook for 1 minute, stirring. 

Add tomato, garlic, green onions, fennel seed, salt to taste, pepper and pepper flakes; saute for 30 seconds. Add clam juice and wine; simmer for 1 minute. Add linguine; toss gently and cook for 3 minutes. 

When the pasta is heated through, all of the clams should be open. Discard any unopened clams. 

Divide pasta and shrimp evenly between large bowls. Place clams around pasta; ladle on some of the broth. Top with Parmesan and garnish with parsley. 


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