Shrimp Pasta with Canned Clams in White Wine

Ingredients

• •2 cans (6.5 oz each), with juice Canned clams
• •1 lb Large shrimp, peeled and deveined
• •1 lb Pasta (linguine or spaghetti)
• •1 cup Dry white wine
• •4 cloves Garlic, minced
• •3 tablespoons Olive oil
• •1/4 teaspoon Red pepper flakes
• •2 tablespoons Butter
• •1/4 cup Fresh parsley, chopped
• •2 tablespoons Lemon juice
• •to taste Salt and black pepper

Instructions

1. 1Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the minced garlic and red pepper flakes.
3. 3Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
4. 4Add the shrimp to the skillet and cook for 2 to 3 minutes per side until they just begin to turn pink.
5. 5Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
6. 6Add the canned clams with their juice to the skillet and stir well, then simmer for 3 to 4 minutes.
7. 7Stir in the butter and lemon juice, then taste and season with salt and black pepper as needed.
8. 8Drain the cooked pasta and add it directly to the clam and shrimp sauce.
9. 9Toss everything together gently until the pasta is well coated with the sauce.
10. 10Divide the pasta among serving bowls and garnish with fresh chopped parsley before serving.