Linguini with Shrimp and Clam Sauce

Linguine with Shrimp and Clam Sauce-thumb

Olive Oil
5 Garlic Cloves- (minced)
1 Small Onion or 1/2 of a large onion- (chopped)
2 (28 oz) Cans of Whole Plum Tomatoes (blended)
1/2 Cup Red Cooking Wine or a Red Wine You’ll Drink
2-3 Tsp Dried Oregano
1 Tbls of Fresh Parsley- (minced)
Red Pepper Flakes- (about 1 tsp or to your liking)
Salt/Pepper to taste- Add the salt a little at a time to your liking
1 (6.5 oz) Canned Clams (drained)
1 Dozen Fresh Clams- (I use little neck-soak them in cold water for 20 mins to an hour to clean them.)
1 lb of Large Raw Shrimp
1 lb of Linguine (cooked)
Parmesan or Parmigiano Reggiano Cheese

Cover the bottom of a large pot with olive oil up to about 1/2 inch. On low to medium heat, saute the garlic and onions until soft. Blend the tomatoes until pureed in a blender and add that to the pot and stir. Simmer the sauce for about 1 1/2 hours and stir off and on while it’s simmering. You can cover the pot with a lid tilted while it’s cooking. Next, stir in the wine, oregano, parsley, clams, red pepper flakes, salt, pepper, canned clams and fresh clams. Close the pot with the lid and simmer on medium heat for about 10 minutes or until the clams are wide open. Next, add the raw shrimp and simmer for another 3-5 minutes or until the shrimp are pink. Don’t overcook the shrimp or they will be small and tough. Serve sauce over linguine and top with parmesan cheese. ***It’s optional to use fresh clams. If you choose not to, use 2 cans of clams instead of 1 can.

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