Thursday, January 17, 2008

Recipe - Linguine with Clams, Langostinos, and Artichokes

If you like pasta and shellfish, why not try something different and very, very special. This recipe is not only a wonderful pasta dish for a family dinner, it's also terrific to serve to guests. The addition of langostinos makes it very festive and different from ordinary "party" fare. And, perhaps best of all, for very busy cooks, it's easy. (Now, I promise - no more fish or shellfish - at least for awhile.)

Linguine with Clams, Langostinos, and Artichokes


1/4 c. butter
4 tbsp. olive oil
3 cloves garlic, crushed
1 sm. onion, minced
1 tsp. oregano
1 tsp. basil
1/2 tsp. hot red pepper
3 tbsp. fresh parsley, chopped
1 pkg. linguine
3 (7 oz.) cans minced clams with juice (We don't advocate using canned food, but sometimes even we have to agree it's far more convenient.)
1 pkg. langostinos, thawed and drained
1 (8 oz.) can artichoke hearts
Fresh grated pepper
Fresh grated Romano and Parmesan cheeses


Heat butter and oil together.
Saute onion and garlic until soft and straw colored.
Add clams with juice, langostinos, and artichoke hearts (drained and quartered).
Stir in oregano, basil, hot red pepper, parsley and pepper.
Simmer for 20-30 minutes, until sauce thickens slightly.
Serve over linguine cooked al dente.
Sprinkle freshly grated cheese on top.

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