Pesto Clams and Shrimp Linguine

Delicious and garlicky pasta combination 

Original recipe yields 8 servings

Ingredients

* 1 (16 ounce) box Barilla® Linguine

* 1 (6.3 ounce) jar Barilla® Traditional Basil Pesto

* 4 tablespoons butter, divided

* 1 small shallot, minced

* ¼ cup red bell pepper, minced

* 4 cloves garlic, minced

* 1 cup white wine

* 1 (6.5 ounce) can chopped clams, drained with juice reserved

* ¾ cup chicken broth

* 1 (16 ounce) package clams in shell, scrubbed

* 1 pound uncooked medium shrimp, peeled and deveined

* ¼ cup chopped fresh basil leaves, plus more for garnish

* 2 tablespoons shaved Parmesan cheese

Directions

Step 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.

Step 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.

Step 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.

Step 4 Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.