Linguine with Shrimp and Clams | Louisiana Kitchen & Culture
Linguine with Shrimp and Clams Recipe courtesy of Susan Ford Serves 6-8 | | Linguine with Shrimp and Clams Click image to enlarge | Pat the shrimp dry if
Ingredients
- 1½ pounds peeled and deveined shrimp, halved if large
- salt and pepper to taste
- olive oil
- 3 6.5 ounce cans Bar Harbor whole clams
- ⅓ cup olive oil
- ¼ cup butter
- ½ cup minced garlic
- 2 pounds grape tomatoes, halved or quartered
- 1 cup dry vermouth
- 1½ pounds dry pasta cooked according to package directions, drained
- 1½ cups chopped fresh parsley
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