Creamy Shrimp And Clam Linguini With Sweet Bell Peppers, Broccolini, Garlic, Gruyere Béchamel Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Cook clams

While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet over medium-high heat. Add the clams and 1/4 cup of the reserved pasta water (or 1/4 cup stock if you prefer), cover, and steam until clams open, about 4–6 minutes. Discard any clams that remain closed. Transfer opened clams (in shell) to a bowl and set aside, reserving the cooking liquid in the skillet.

Sear shrimp

Pat shrimp dry and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1 tablespoon olive oil to the same skillet (with clam liquid) over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until just cooked through and opaque. Remove shrimp and set aside with clams.

In a second large skillet or the same cleaned skillet, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and cook until translucent, 1–2 minutes. Add the sliced bell peppers and broccolini; sauté, tossing occasionally, until peppers are softened and broccolini is bright green and tender-crisp, 4–6 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Season with a pinch of salt and a squeeze of half the lemon. Transfer vegetables to a plate and keep warm.

Make the roux: In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour taste cooks off and the mixture is bubbly but not browned.

Add liquids: Gradually whisk in the 2 cups cold whole milk and 1/2 cup stock in a slow, steady stream to avoid lumps. Continue whisking and bring to a gentle simmer. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Finish béchamel: Reduce heat to low and stir in the Dijon, freshly grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and add the grated Gruyère in two additions, stirring until melted and smooth. If the sauce is very thick, whisk in 1–3 tablespoons reserved pasta water to reach a silky, pourable consistency.

Combine pasta and sauce: Add the drained linguine to the skillet with the béchamel (or pour the béchamel into the large skillet used for vegetables) and toss to coat. If using a skillet, add 1/2 cup reserved pasta water as needed to loosen the sauce and create a glossy emulsion. Cook together over low heat 1–2 minutes so pasta absorbs sauce.

Add vegetables and seafood: Return the sautéed peppers and broccolini to the pasta and gently fold in the seared shrimp and opened clams (in shell or removed to taste). Warm through for 1–2 minutes; if necessary, add a splash of reserved pasta water to reach desired sauciness. Taste and adjust seasoning with remaining lemon juice (to taste), salt and pepper.

Plate and garnish: Divide linguine among 4 shallow bowls. Drizzle each portion with a little extra virgin olive oil, sprinkle with chopped parsley and (optional) grated Parmesan. Serve immediately with lemon wedges on the side.