Linguine With Shrimp And Clam Sauce

• 6 1/2 ounces minced clams (canned)
• water
• 1/2 lb medium shrimp
• 8 ounces linguine
• 1 tablespoon dry sherry
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 garlic clove, thinly sliced
• 2 tablespoons parsley, minced
• salt

1. Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
2. Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
3. In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
4. In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
5. With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
6. Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
7. Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
8. Add parsley and cook 1 minute.
9. Add salt to taste, serve over linguine.

clams, water, shrimp, linguine, sherry, butter, olive oil, garlic, parsley, salt

Taken from www.food.com/recipe/linguine-with-shrimp-and-clam-sauce-287465 (may not work)