Pesto Clams And Shrimp Linguine

• 1 (16 ounce) box Barilla(R) Linguine
• 1 (6.3 ounce) jar Barilla(R) Traditional Basil Pesto
• 4 tablespoons butter, divided
• 1 small shallot, minced
• 1/4 cup red bell pepper, minced
• 4 cloves garlic, minced
• 1 cup white wine
• 1 (6.5 ounce) can chopped clams, drained with juice reserved
• 3/4 cup chicken broth
• 1 (16 ounce) package clams in shell, scrubbed
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 2 tablespoons shaved Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
3. Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
4. Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

barillauae linguine, butter, shallot, red bell pepper, garlic, white wine, clams, chicken broth, shrimp, fresh basil, parmesan cheese

Taken from www.allrecipes.com/recipe/257473/pesto-clams-and-shrimp-linguine/ (may not work)