Linguini with Clams, Mussels and Linguica

Linguini with Clams, Mussels and Linguica

Yield: 6-8 people

Ingredients

• 1-1.5 lbs. clams
• 1-1.5 lbs. mussels
• 1 lb. linguica (Portuguese) sausage
• 1 medium yellow onion
• 1 bunch fresh cilantro
• 1 cup white wine
• 2 tablespoons butter
• 2 tablespoons minced garlic
• 1-1.5 lbs. linguini
• 1 lemon
• Fresh Parmesan cheese
• Red pepper flakes

Cooking Directions

1. Soak clams and mussels in salted water for half an hour. Remove beards. Remove those with open shells.
2. Slice the linguica on an angle about ¼ inch thick
3. Chop onion and garlic
4. In an extra large skillet (one with a lid), add 3-4T olive oil and place on medium heat. Add linguica and cook for about 10 minutes until sausage is lightly browned but tender do not over-cook
5. Add chopped onions and garlic and continue cooking for another 5 minutes until the onions are translucent. Stir mixture. You can add a little more olive oil if the mixture becomes too dry.
6. While mixture is sautéing, bring water to boil and cook pasta al dente (cooked but firm) usually 10-12 minutes
7. Drain shellfish from water and add to sausage/onion mixture (right on top). Add wine, butter, and ½ of chopped cilantro over shellfish. Cover with a lid. Cook for approx. 10-15 minutes on medium heat. Shells will open. Do not over-cook.
8. When pasta is done, drain but do not rinse. After draining in a colander, put pasta back into the pot and stir in 3-4T of olive oil. This prevents sticking.
9. Pour shellfish mixture (everything including all juices) into pot of drained pasta and mix together
10. Serve mixture of pasta and shellfish (use tongs and large spoon) on each plate with a healthy serving of shellfish on top of the pasta. Make sure you ladle juice in pot over each serving. Garnish each serving with 2 lemon wedges, remaining cilantro, and red pepper flakes (lightly).