Linguini with Clam Sauce (and shrimp)

Spring has finally sprung in Kansas so I wanted to make a dinner that was light but hearty.  I was enjoying my new patio furniture with a glass of sauvignon blanc and thought that a seafood linguini sounded amazing.   I had clam juice hanging out in the pantry (you can always substitute water and a sprinkle of salt for the juice if you do not share my odd habits in stocking a pantry) and shrimp in the freezer so I went to work. The end result is a sweet light sauce with a little kick of spice that my Hubs raved about.

Ingredients (serves 2)

• 1/4 package linguini - do yourself a favor and use on a product that is made with Durum Wheat.  It just TASTES better and the Italian government actually requires that all pasta made there is made with it.
• 1 TBSP olive oil
• 2 cloves garlic, sliced
• 1/2 bottle clam juice (or about half cup of water with a pinch of salt)
• 1/2 tsp crushed red pepper
• 2 TBSP basil
• 1 TBSP parsley
• 8 large shrimp, deveined and detailed
• 1 can clams, drained
• 1/4 cup dry, drinkable white wine
• 1 TBSP lemon juice

Instructions

1. Cook linguini according to the package instructions.  This is usually about 10-12 minutes which is just enough time to make your sauce (not  counting water boil time).
2. In a large skillet, combine olive oil and sliced garlic.  Cook until garlic is opaque, approximately 2 minutes
3. Add red pepper and clam juice.  Allow mixture to come to a boil and then bring the sauce to a simmer. Cook 5 minutes
4. Add basil, parsley, wine, lemon juice, clams and shrimp then stir.  Let simmer a minute and a half, then flip the shrimp.  Continue cooking another 2 minutes.
5. Serve over a bed of linguini, sprinkle with parmesan cheese and enjoy with the rest of the white wine you used while cooking :)