Clam and Shrimp Linguinie

As always, last night (Saturday) was a date night IN. After spending the day going thru emissions, oil changes and brakes...spending major $$$$$$$$, we decided on a simple meal for the evening. I know many of you are familiar with Linguine with Clam Sauce, well we put a spin on that and added diced Shrimp. Sorry there is no video but the recipe is below...

Clam and Shrimp Linguine
For 2

• Half Pack (16 ounce) package Linguine
  
• Half onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 (6.5 ounce) cans minced clams
• Half pound pealed, deviened, tail remove shrimp (diced into 3s)
  
• 2 tablespoons butter
• salt and pepper to taste
• Old Bay to Taste
  
• Half Cup Dry White Wine
• Half Cup of Chicken Stock
• Fresh Thyme
• Shredded Parmesan Cheese
  

Directions

1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguine cook until al dente; drain well.
2. In a large skillet, saute the onion and garlic in olive oil, sprinkle with a little salt, pepper and Old Bay to you taste. Saute just a little until the onions are translucent, DO NOT BROWN.
3. Separate the clams from the juice and add ONLY the juice into the pan, not the clams.
4. Add butter, chicken stock, and wine. Simmer the mixture for 15 minutes, until the sauce has reduced 1/3 and has thickened.
5. Add Clams and Shrimp and let simmer for another 3-5 minutes.
   
6. Spoon the clam sauce over the linguine and serve.
   
7. Garnish with Fresh Thyme and Cheese
   

Please note we like a lot of sauce but there was some left over. Next time I may have a little cream.

I am working on a menu for next week, let me think about it and post a little later...
Remember, Love Starts In the Kitchen

Missy
One Half of the Hollis Duo