Pesto Clams and Shrimp Linguine

Pesto Clams and Shrimp Linguine
  • 1 (16 ounce) box Barilla® Linguine
  • 1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
  • 4 tablespoons butter, divided
  • 1 small shallot, minced
  • 1/4 cup red bell pepper, minced
  • 4 cloves garlic, minced
  • 1 cup white wine
  • 1 (6.5 ounce) can chopped clams, drained with juice reserved
  • 3/4 cup chicken broth
  • 1 (16 ounce) package clams in shell, scrubbed
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
  • 2 tablespoons shaved Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  3. Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  4. Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

04/13/2018
Pesto Clams and Shrimp Linguine, recipe PT15M PT1H 5 455 calories

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