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- 8 ounces Spinach Liguine
- 12 Little Neck Clams, scrubbed clean
- 18 Mussels, scrubbed clean
- 3 Shallots, peeled and chopped
- 4 Garlic Cloves, chopped
- 1/4 cup white cooking wine
- 1 tablespoon Extra Virgin Olive Oil
- 3 tablespoons Basil Pesto (previously prepared or store bought)
- 1/2 teaspoon kosher salt
- 2 tablespoons Bottled clear clam juice
- 3 tablespoons Chopped Mix herbs, such as Basil, Parsley, Oreganno, Thyme. Anything available really works
- In a large dutch oven pan, boil water and cook pasta, cooking to al dente. When draining pasta, reserve 1/2 cup of cooking liquid.
- Place pasta in a strainer, and using the same dutch oven, heat the Extra Virgin Olive Oil for 1 minute.
- Add the garlic and shallots, and cooking 3-5 minutes, until shallots are slightly translucent.
- Next add the white cooking wine and the clam juice, and bring to quick boil.
- Add the clams and mussels, and cover the pot and simmer for about 10 minutes or until all the clams and mussels have opened.
- Remove the cover and stir in the pesto sauce, mixing thoroughly, keeping a medium low light.
- Immediately add the cooked linguine and 1/4 cup of the reserved cooking water, and mix well.
- Add salt and chopped herbs. Can add a little more reserved pasta water if needed. Mix well and serve immediately.
- This recipe was entered in the contest for Your Best Seafood Pasta
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