Linguine With Shrimp and Clam Sauce

• 2 cups dry white wine
• 1 lb medium shrimp (in their shells*)
• 2 (6 1/2 ounce) canschopped clams, drained and juice reserved
• 1 cup additonal bottled clam juice
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 6 ounces garlic & herb spreadable cheese
• 1 lb linguine (cooked from box directions)

1. *Note:If you don't want to use shrimp in their shells it can be cooked even faster, although the shells add a nice rich shrimp taste to the sauce.
2. Bring the wine to a boil in a large pot.
3. Add the shrimp and cook until the shells are pink all over, about 4 minutes.
4. Remove shrimp and reserve liquid.
5. Shell and devein the shrimp and set aside.
6. Add the reserved clam juice, plus 1 cup additional clam juice to the reserved wine.
7. Boil over high heat for 5 minutes to reduce by one half.
8. Set aside.
9. Melt the butter in a saute pan and add the flour.
10. Cook over medium heat for 3 minutes, stirring constantly, over medium heat until thickened.
11. Whisk in the cheese.
12. Serve over cooked linguine noodles.
13. If the sauce is too thick, add more clam juice.
14. Fold in the shrimp and clams and heat through.
15. Serve over hot fettuccine or linguine with freshly grated Parmesan cheese.

white wine, shrimp, canschopped clams, additonal, butter, allpurpose, garlic, linguine

Taken from www.food.com/recipe/linguine-with-shrimp-and-clam-sauce-111974 (may not work)