Ingredients
1 dozen littleneck clams, in shell
10 large shrimp
1/2 can crushed italian tomatoes
3-4 cloves of garic
1/2 medium onion chopped
1/3 cup EVOO
1/2 cup flat leaf parsley
Linguine
Preparation
Cook pasta until 2 minutes from al dente. Remove from water and drain.
While cooking pasta, heat EVOO on medium high heat in large pan, sautee onion and garlic until just tender, about 1 minute. Add tomatoes and bring to a boil, reduce heat to medium. Add clams, cover pan with lid, and cook approx 6 minutes, about 4 minutes before shells open. Add shrimp and cook 2-3 minutes. Stir in pasta and parsley, re-cover pan, and cook 2-4 more minutes until shrimp are just cooked through.
Serve immediately.
