Linguine With Shrimp And Clam Sauce - cooking recipe

Ingredients

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Preparation

Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
Add parsley and cook 1 minute.
Add salt to taste, serve over linguine.