Clams, Shrimp and Linguine in White Wine Sauce ~ Latin Style

Clams

When do I make Clams in White Wine Sauce? On special occasions.

My folks celebrated their wedding anniversary in August.
I made them a special dish of Clams, Shrimp and Linguine in White Wine Sauce.

Bought an artisan whole grain loaf, for dunking in the wine sauce.

Artisan Loaf - Panera Bread

Also bought a few pizza pies from Fiamma in Millburn as well.
The pizza at Fiamma is fantastic. Crust is so good!

Pepperoni Pizza ~from Fiamma in Millburn

I like a lot of wine sauce, so in addition to lots of wine, I add water to balance out the wine flavor. The aromatics can be increased or decreased to your preference. What makes this a “Latin Style” recipe, is the aromatics I’ve used, namely, culantro and aji dulce.
Best part about this dish…IT’S EASY and FAST to prepare.

Bought my clams at Freeman’s Fish Market in Maplewood.

8 18 16 clams (12)

Good reviews, so I decided to buy the clams here.
Took photos of the store, posted on YELP.

8 18 16 clams (13)

Freeman’s Fish Market
155 Maplewood Avenue
Maplewood, NJ 07040
Phone: (973) 763-9363

Freeman’s Fish Market – YELP
Freeman’s Fish Market – Facebook

Freeman's Fish Market (1)

Freeman's Fish Market (2)

Freeman's Fish Market (3)

Freeman's Fish Market (4)

Let’s pour ourselves a glass of wine and start cooking, shall we?

Clams, Shrimp and Linguine
in White Wine Sauce

~ Latin Style RECIPE

Clams Shrimp Linguine in White Wine Sauce

SERVINGS: 4-6

INGREDIENTS:

1 pound box Linguine (dry pasta)
Water
Salt
Olive oil

2 tablespoons butter
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
2 medium onions, diced small
3 ají dulce, chopped
1/2 red pepper, diced small
1/2 green pepper, diced small
2 leaves culantro, chopped
1 anchovy fillet, optional
Salt, pinch
black pepper, coarsely ground, pinch
1/2 teaspoon red pepper flakes

1 dozen shrimp, shelled and cleaned
Salt, garlic powder, coarse ground black pepper

4 cups white wine
2 cups water
2 dozen clams

1/4 cup chopped fresh flat-leaf parsley

Artisan bread Loaf, for soaking up wine sauce

DIRECTIONS:

1) COOK PASTA: Bring salted water to a boil. Add about 3-4 tablespoons olive oil. Stir. Add pasta. Stir. Cook until done. Drain. Add about 1-2 tablespoons olive oil to pasta to prevent sticking. Toss pasta. Cover with a lid. Set aside.
2) SEASON shelled, cleaned, SHRIMP with salt, garlic powder, and black coarse black pepper. Set aside in fridge.
3) CHOP AROMATICS: garlic, onions, aji dulce, red pepper, green pepper, culantro.
4) ADD BUTTER and OLIVE OIL in a large stock pot over medium heat. Melt butter.
5) ADD GARLIC. Stir. Cook for half a minute.
6) ADD AROMATICS: onions, aji dulce, red pepper, green pepper, culantro, salt, black pepper, anchovy fillet, red pepper flakes. Stir. Cook for about 5 minutes over medium heat.
7) ADD WINE AND WATER. Stir. Bring to a boil.
8) RINSE CLAMS under cold running water.
9) ADD SEASONED SHRIMP to pot. Stir.
10) ADD CLAMS to pot. Stir.
11) Cover. Cook for about 3-5 minutes on medium heat.
12) Clams should open. Discard the clams that don’t open.
13) ADD PARSLEY. Mix.
14) PLATING for 4-6 SERVINGS: Add some pasta to a pasta or soup bowl.
15) Pour some wine sauce over pasta.
16) Add some clams and shrimp over pasta.
17) Continue plating all servings.
18) Serve immediately. Enjoy with artisan bread for dunking in wine sauce.

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of sometimes SAVORY

Clams, Shrimp and Linguine in White Wine Sauce
~ Latin Style ~

Clams Shrimp Linguine

DIRECTIONS:

COOK PASTA: Bring salted water to a boil. Add about 3-4 tablespoons olive oil. Stir. Add pasta. Stir. Cook until done. Drain.

8 18 16 clams (1)

Add about 1-2 tablespoons olive oil to pasta to prevent sticking. Toss pasta. Cover with a lid. Set aside.

8 18 16 clams (2)
SEASON shelled, cleaned, SHRIMP with salt, garlic powder, and black coarse black pepper. Set aside in fridge.

8 18 16 clams (2-1)
CHOP AROMATICS: garlic, onions, aji dulce, red pepper, green pepper, culantro.

8 18 16 clams (3)

8 18 16 clams (4)
ADD BUTTER and OLIVE OIL in a large stock pot over medium heat. Melt butter.
ADD GARLIC. Stir. Cook for half a minute.

8 18 16 clams (5)
ADD AROMATICS: onions, aji dulce, red pepper, green pepper, culantro, salt, black pepper, anchovy fillet, red pepper flakes. Stir. Cook for about 5 minutes over medium heat.

8 18 16 clams (6)

8 18 16 clams (8)

Anchovy fillet is optional.8 18 16 clams (9)
ADD WINE AND WATER. Stir. Bring to a boil.

8 18 16 clams (10)
RINSE CLAMS under cold running water.

8 18 16 clams (10-1)

8 18 16 clams (11)
ADD SEASONED SHRIMP to pot. Stir.

8 18 16 clams (17)
ADD CLAMS to pot. Stir.

8 18 16 clams (18)
Cover. Cook for about 3-5 minutes on medium heat.
Clams should open. Discard the clams that don’t open.

8 18 16 clams (19)
ADD PARSLEY. Mix.

8 18 16 clams (19-1)

8 18 16 clams (20)
PLATING for 4-6 SERVINGS: Add some pasta to a pasta or soup bowl.
Pour some wine sauce over pasta.
Add some clams and shrimp over pasta.
Continue plating all servings.
Serve immediately. Enjoy with artisan bread for dunking in wine sauce.

~     ~    ~     ~     ~     ~     ~     ~     ~     ~          

Coming up next blog post… How To Easily Cook Corn.

Roseland NJ Farmers Market

And, will share my videos of New Jersey Farmers Markets visited this summer.

Maplewood NJ Farmers Market

~ Carmen
sometimes SAVORY…cooking is art revealed

NOTE: Dessert recipes can be found on my dessert blog, Baking is my Zen.
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.

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About sometimes SAVORY

My passion is baking...but, I also like to cook. I have a dessert blog called, Baking is my Zen, with Wordpress and Blogger. Currently using wordpress, but, there are many recipe photo tutorials on the blogger account. http://bakingismyzen.wordpress.com http://bakingismyzen.blogspot.com
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