Linguine with white wine clam sauce

I had written earlier about how hard it is to find white pasta sauces in Turkey, especially those without cream. I went to Pastarito on Friday. I looked for a white wine clam suace linguine, but no luck. Instead I orderd a shrimp lemon risotto as I was looking for something light, with seafood and hints of citrus, everything you would find a good white wine clam sauce. So I made it at home tonight. Here is the recipe:

From foodplay

Heat a medium to large sized skillet.
Add 1/4 cup olive oil. When the oil is hot, add 1 tablespoon of butter and melt it in the oil.
Add 1 small finely chopped onion and cook for a minute. Add 5 cloves of garlic, also finely chopped and cook for 5 minutes on medium heat.
Add 1 cup of chicken broth or clam juice if available, and 375 ml (half a bottle) of dry white wine.
Mix in 1 tablespoon of red pepper flakes (optional). Season with salt and freshly ground black pepper and simmer until the liquid is reduced by about half.
Add 1/4 lb cleaned clams (or mussels) and 1/4 lb of peeled and deveined medium sized shrimp. I would rather cook this with clams in their shells and with no shrimp but this is all that I could find.
Mix in 1/4 cup of chopped parsley and cook for about 3 minutes or so- be sure not to overcook the seafood! Remove from the stove.

To serve, you have two options. In the first option, you can simply cook the pasta according to the directions on the box, place a serving of pasta on a plate and pour the sauce over. Garnish with chopped parsley, red pepper flakes and parmesan cheese.

In the second option, which is highly recommended, you can cook the pasta one minute less than the time given on the box. Drain the pasta and add several servings into your skillet with the sauce and toss the pasta to coat it with the sauce. Then place your servings on plates and garnish with chopped parsley, red pepper flakes and parmesan cheese.

From foodplay