Linguine with Clams, Mussels + Shrimp

Linguine with Clams, Mussels + Shrimp
Yields 4
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  2. 1 lb. little neck clams, cleaned
  3. 1 lb.mussels, cleaned
  4. 1 lb. large shrimp, peeled and deveined
  5. 1/4 cup extra-virgin olive oil
  6. 4 cloves garlic, thinly sliced
  7. 1/4 tsp. crushed red pepper flakes
  8. 1/3 cup dry sherry wine (Tio Pepe is my favorite)
  9. 1 teaspoons lemon zest
  10. 12 oz. linguine
  11. sea salt and freshly ground black pepper to taste
  12. ¼ cup + 1 tablespoon anchovy butter
  13. ¼ cup + 2 tablespoons salsa verde
Anchovy Butter
  1. 2 sticks unsalted butter
  2. 1 teaspoon olive oil
  3. 3-4 flat anchovy fillets, chopped into small pieces
  4. 1 garlic clove, chopped
  5. 1 tablespoon fresh parsley, chopped
Salsa Verde
  1. 1 cup packed fresh cilantro leaves
  2. 1/4 cup packed fresh parsley leaves
  3. 1 garlic clove
  4. 1/2 teaspoon sea salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 3 tablespoons white wine vinegar
  7. 1/2 cup extra virgin olive oil
Anchovy Butter
  1. Place all ingredients in the bowl of an electric mixer, cream until creamy and fluffy. Transfer butter to a large piece of plastic wrap and shape butter into log form. Refrigerate until needed.
Salsa Verde
  1. Place herbs, garlic, vinegar, salt and pepper into the bowl of a food processor and pulse several times. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady stream. Transfer sauce to a glass jar and set aside until ready to use. Store remaining sauce in refrigerator.
Linguine with Clams, Mussels + Shrimp
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes or until al dente; drain. Toss cooked pasta with ¼ cup anchovy butter and ¼ cup of salsa verde.
  2. Heat ¼ cup olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes, cook 20-30 seconds. Add clams, mussels, shrimp, sherry and lemon zest, cover and cook 5 minutes (shaking pan a few times during cooking). Throw away unopened clams or mussels. Add 1 tablespoon melted anchovy butter and 2 tablespoons of the salsa verde. Finish with a sprinkle of sea salt and serve immediately over cooked pasta.
  3. Enjoy!
The Mad Table