Basil pesto brings herbal freshness and color to steamed clams and shrimp served over linguine.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
492 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Step 2
Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
Step 3
Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
Step 4
Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.
Ingredients
1 cup white wine
4 tablespoons butter, divided
¾ cup chicken broth
4 cloves garlic, minced
¼ cup red bell pepper, minced
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons shaved Parmesan cheese
1 small shallot, minced
1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
1 (6.5 ounce) can chopped clams, drained with juice reserved
1 (16 ounce) package clams in shell, scrubbed
¼ cup chopped fresh basil leaves, plus more for garnish
