Linguini Aux Palourdes Recipe

Inspired by LPM Restaurant & Bar

Time30m

Serves4

Linguine Pasta with Clams and Prawns

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Ingredients

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Pasta and Seafood

14 1/8 oz (400 g) Linguine pasta

1 1/8 lb (500 g) Fresh clams

7.05 oz (200 g) Prawns, peeled and deveined

4 cloves Garlic, minced

4 tbs olive oil

5/8 cup (150 ml) White wine

2 tbs Fresh parsley, chopped

1 tsp Red pepper flakes

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Prepare the Seafood

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

Add Clams and Wine

Add the fresh clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5-7 minutes, or until the clams open.

Cook the Prawns

Once the clams have opened, add the prawns and red pepper flakes. Stir and cook for another 3-4 minutes, until the prawns are pink and cooked through.

Combine with Pasta

Add the cooked linguine to the skillet, tossing everything together. If the mixture seems dry, add a bit of the reserved pasta water. Season with salt and black pepper to taste.

Garnish and Serve

Remove from heat, sprinkle with fresh parsley, and serve immediately.