"This pasta combination is delicious and garlicky. Perfect for
guests or a quick meal."
Serving: 8 | Prep: 10m | Ready in: 25m
Ingredients
• 1 (16 oz.) box Barilla® Linguine
• 1 (6.3 oz.) jar Barilla® Traditional Basil Pesto
• 4 tbsps. butter, divided
• 1 small shallot, minced
• 1/4 cup red bell pepper, minced
• 4 cloves garlic, minced
• 1 cup white wine
• 1 (6.5 oz.) can chopped clams, drained with juice reserved
• 3/4 cup chicken broth
• 1 (16 oz.) package clams in shell, scrubbed
• 1 lb. uncooked medium shrimp, peeled and deveined
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 2 tbsps. shaved Parmesan cheese
Direction
• Bring a large pot of slightly salted water to a boil. Cook linguine at a boil
for about 11 minutes until it becomes tender yet firm to the bite; drain.
• In a skillet, heat 2 tbsps. of butter over medium heat. Put in bell pepper and
shallot. Cook for 3 or 4 minutes until softened; mix in garlic. Pour in white
wine and bring the mixture to a boil on medium-high heat.
• Mix in chicken broth, half of the reserved clam juice and canned clams.
Place fresh clams on the sauce. Bring to a low simmer; decrease the heat to
low. Cook with a cover for 5 or 6 minutes until the clam shells open. Get rid
of clams that do not open. Mix in shrimp and basil pesto. Cook through for 2
to 3 minutes until the shrimp are bright pink and opaque. Take away from
heat and mix in the rest 2 tbsps. of butter and chopped basil.
• Divide the linguine among serving bowls; spoon sauce, shrimp and clams
over pasta. Add fresh basil and shaved Parmesan cheese on top.
Nutrition Information
• Calories: 491 calories;
• Total Carbohydrate: 49.6 g
• Cholesterol: 149 mg
• Total Fat: 13.3 g
• Protein: 37.3 g
• Sodium: 419 mg