Linguini By The Sea Recipe

Inspired by Amada

Time30m

Serves4

Reservations are recommended and availability is limited.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta and Seafood

8 oz Linguini pasta

2 tbs olive oil

4 cloves Garlic, minced

1 cup Cherry tomatoes, halved

1 cup Fresh basil, chopped

1 lb Shrimp, peeled and deveined

1 lb Clams, cleaned

1 cup White wine

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Cook the Linguini

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add Tomatoes and Seafood

Stir in the cherry tomatoes and cook for another 2-3 minutes. Then, add the shrimp and clams, cooking until the shrimp turn pink and the clams open, about 5-7 minutes.

Deglaze with Wine

Pour in the white wine and lemon juice, bringing to a simmer. Season with salt and black pepper to taste.

Combine with Pasta

Add the cooked linguini to the skillet, tossing everything together until well combined. Stir in the fresh basil.

Serve

Serve immediately, garnished with additional basil if desired.