Ingredients
- 2 pounds mussels or small hard-shell clams in shell, scrubbed
- 1 (8-ounce) bottle clam juice
- 1/4 cup butter, divided use
- 3/4 cup sliced green onions
- 2 large cloves garlic, finely minced
- 1/2 cup dry white wine
- 1 pound medium-size raw shrimp, shelled and deveined
- 12 ounces fresh linguine
- 1/2 cup chopped Italian (flat-leaf) parsley
Directions
Pull beard from each mussel with a swift tug.
Pour clam juice into a 5 to 6-quart pan and bring to a boil over high heat. Add mussels; reduce heat, cover, and boil gently until shells pop open, about 5 to 10 minutes. Discard any unopened mussels. Drain mussels, reserving liquid; keep mussels warm. Strain cooking liquid to remove grit; reserve 1 cup of the liquid.
Melt 2 tablespoons of the butter in a wide skillet over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 3 minutes. Stir in wine and the 1 cup reserved cooking liquid. Increase heat to high and bring to a boil; then boil, uncovered, until reduced by about half, about 5 minutes.
Stir in remaining 2 tablespoons butter. Add shrimp, then cover and remove from heat. Let stand until shrimp are opaque in center, about 8 minutes.
Meanwhile, cook fresh linguine in about 3 quarts boiling water until al dente, about 1 to 2 minutes; or cook according to package directions. Drain well.
Add pasta and parsley to shrimp mixture and toss gently to combine. Mound on serving platter and top with mussels.
Makes 6 servings.
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Submitted 6/13/05.
Source: cooksrecipes.com
Submitted By: Meryl
merstarunicorn11@hotmail.com
Seafood Linguine