http://leitesculinaria.com/6152/recipes-linguine-shrimp-clams-mussels.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/6152/recipes-linguine-shrimp-clams-mussels.html#comment-4977 Testers' Choice Sun, 24 Jan 2010 23:54:59 +0000 http://leitesculinaria.com/wordpress/?p=6152#comment-4977 [Dan Kraan] I love how easy this seafood linguine comes together. The sauce is light, not heavy with tomatoes, and is simple to make. It doesn't look like a lot of sauce when finished, but it does a wonderful job of complementing the other ingredients. I used mussels, scallops, and shrimp the first time, but any combination works well. The shells from the mussels and clams are easy enough to remove from the dish as you eat, but I'm not a big fan of shelling my shrimp while trying to eat the rest of the pasta. I'd recommend shelling them first, before adding them to the sauce. If you decide against mussels or clams (try to use them, though), this dish does lend itself to many tasty variations. However, without the clam or mussel liquor left from cooking them, add the wine and about another 1/3 to 1/2 cup of clam juice or other seafood stock to your tomato sauce base. Note: Although the recipe states serves four, I think you could actually serve as many as six moderate eaters. [Dan Kraan] I love how easy this seafood linguine comes together. The sauce is light, not heavy with tomatoes, and is simple to make. It doesn’t look like a lot of sauce when finished, but it does a wonderful job of complementing the other ingredients. I used mussels, scallops, and shrimp the first time, but any combination works well. The shells from the mussels and clams are easy enough to remove from the dish as you eat, but I’m not a big fan of shelling my shrimp while trying to eat the rest of the pasta. I’d recommend shelling them first, before adding them to the sauce. If you decide against mussels or clams (try to use them, though), this dish does lend itself to many tasty variations. However, without the clam or mussel liquor left from cooking them, add the wine and about another 1/3 to 1/2 cup of clam juice or other seafood stock to your tomato sauce base. Note: Although the recipe states serves four, I think you could actually serve as many as six moderate eaters.

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