Ingredients
16ozBarilla® Linguine,(1 box)
6.3ozBarilla® Traditional Basil Pesto,(1 jar)
4tbspbutter,divided
1small shallot,minced
¼cupred bell pepper,minced
4garlic cloves,minced
1cupwhite wine
6.5ozclams,(1 can), drained with juice reserved, chopped
¾cupchicken broth
16ozclams in shell,(1 package), scrubbed
1lbmedium shrimp,peeled, deveined, uncooked
¼cupfresh basil leaves,plus more for garnish, chopped
2tbspparmesan cheese,shaved
Preparation
Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil for about 11 minutes until tender yet firm to the bite, then drain.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the shallot and bell pepper.
Cook for about 3 to 4 minutes until softened; stir in garlic. Add the white wine and bring to a boil over medium-high heat.
Stir in the canned clams, ½ of the reserved clam juice, and chicken broth. Arrange the fresh clams on the sauce. Bring to a low simmer, then reduce heat to low.
Cover and cook for 5 to 6 minutes until the clam shells open. Discard the clams that do not open.
Stir in the basil pesto and shrimp. Heat through for 2 to 3 minutes until the shrimp are bright pink and opaque. Remove from heat and stir in the remaining 2 tablespoons of butter and chopped basil.
Distribute the linguine among serving bowls, then spoon the clams, shrimp, and sauce over the pasta.
Top with shaved Parmesan cheese and fresh basil, and enjoy!
