CLAMS & SHRIMP POSILLIPO
The Palm Restaurant Recipe
kosher salt,for cooking the pasta
1/2 cup olive oil
6-8 cloves garlic, crushed with the side of a large, heavy knife
20 small clams, scrubbed clean
3 whole basil leaves, plus 1/4 cup julienned basil leaves for serving
pinch of crushed red pepper
2 (28 oz.) cans peeled Italian plum tomatoes, drained well, core ends removed
1 1/2 cups dry white wine
fine sea salt and freshly ground black pepper
20 extra large shrimp, peeled and deveined
1 pound dry linguine
2 tablespoons finely chopped flat leaf parsley
Place a large pot of water over high heat, Add 1 tablespoon salt, and bring to a boil.
Place the saucepan over medium Heat, and add the oil. When the oil is hot, add the garlic. Saute for 2 minutes, stirring occasionally. Do not allow the garlic to burn. Add the clams, whole basil leaves, and crushed red pepper. Cover and cook, shaking the pan gently once or twice, for three minutes. Add the tomatoes (crushing them with your hands), the wine, 1/4 teaspoon salt, and a generous grinding of pepper. Cover and simmer, occasionally shaking the pan gently, for 10 to 20 minutes, until the clams have opened. Remove the pan from the Heat. Add the shrimp and cover. They will cook very gently in the residual heat of the sauce.
When the water boils, add linguine and cook for 10 to 11 minutes, until al dente. Just before the pasta is cooked, taste the clam and shrimp sauce for seasoning, and return, covered, 2 medium heat. Discard any clams that remain closed. Drain linguine well, and mound into warm pasta bowls. Top with equal amounts of sauce and shellfish, alternating and the clams and shrimp around the edges of the bowl. Scatter with the julienned basil and parsley. Serve at once.