Pasta with clams and shrimps

I got this recipe from the Food Network. If I recall properly, it was a Wolfgang Puck creation. I made this recipe for Sabrina, Alex and I on Aug 9 08. They both liked it. Sabrina even liked the clams even though she doesn't usually like clams. Very important: Remember to get bread to serve with this dinner. You will need it for dipping in the sauce. Yum!

Ingredients:

  • 1/2 pound raw shrimps (40 per lbs size). 
  • 1/2 pound frozen clams (little neck). Yes, we're talking about real clams here. Not the canned ones. If you live in the big city, you can get fresh clams, no problem. Otherwise, you might have to buy frozen ones, which is fine. I have found them in the frozen food section of my local grocery store, as vacuum packed baby clams. They're good to keep on-hand in case of emergency clam craving.
  • 4 tablespoons unsalted butter.
  • 2 tablespoons extra-virgin olive oil, plus more for pasta water.
  • 2 shallots, minced.
  • 4 cloves garlic, minced.
  • Pinch dry red pepper flakes.
  • 2 sprigs tarragon, leaves stripped.
  • 2 teaspoons minced fresh tarragon leaves (for use at the end of process).
  • 1 sprig thyme, leaves stripped.
  • 1 sprig fresh rosemary.
  • 1/2 cup dry white wine.
  • 12 ounces fresh linguini.
  • Salt.
  • Freshly ground black pepper.
  • 1 tablespoon minced fresh parsley.
  • 1/4 cup grated Parmesan.

Instructions:

  • In a large stock pot, bring salted water to a boil. Set aside. 
  • In a large saute pan, over high heat, combine the butter and olive oil. 
  • Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. 
  • Add raw shrimps and cook to about half to three quarters doneness. 
  • Add the chili flakes and stir to combine. 
  • Add the clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. 
  • Deglaze with white wine and season with salt and pepper. 
  • Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes. 
  • Meanwhile, cook you linguini.
  • Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. 
  • Taste the sauce and adjust seasoning, if necessary. 
  • Add the cooked pasta, chopped parsley and tarragon, and Parmesan. 
  • Toss with sauce and shellfish until well blended. 
  • Serve immediately.

Look at it. Don't you just want to get that done right now? Enjoy!