CS Linguine with Shrimp and Clams

Shrimp - Defrost shrimp.

Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

Oranges / Garlic / Parsley - Prep as directed. Store separately.

Clams - If using fresh clams, scrub the shells (this will remove any grit / sand) and rinse well under cool water. (Skip this step if using frozen.)

Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).

While pasta cooks, heat a large saute pan with olive oil (portion for pasta) over medium heat. Add clams, red pepper flakes, and garlic and saute for 1 minute. Add wine and stock and bring to a simmer. Simmer for 4 minutes (if using frozen clams, add 3 to 4 minutes to allow clams to defrost and start heating through).

Add shrimp and cover the pan with a lid or foil. Continue simmering until shrimp are opaque and clams have opened, 3 to 4 minutes more.

Drain pasta (remember to reserve pasta water).

Add pasta and reserved water to clams. Stir in parsley. Grate lemon zest and squeeze lemon juice over pasta. Toss to combine. Season with some salt and pepper.

Toss oranges, salad greens, and almonds with vinaigrette.

Serve pasta with salad on the side. Enjoy!