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Linguine with Tequila Shrimp & Clams

This shrimp and clam pasta is perfect for a summer dinner with friends! The unexpected twist of tequila is bright and refreshing. Totally worth the switch from classic white wine. Enjoy with margaritas!
Servings: 8 servings

Ingredients

  • ½ lb. shrimp fresh (any variety, deveined)
  • ¾ lb. littleneck clams fresh and scrubbed clean
  • 1 ½ lb. 765g linguine
  • 110 g ½ cup olive oil, separated, plus additional for serving
  • 6 large garlic cloves crushed
  • ¾ teaspoon crushed red pepper flakes
  • ¾ teaspoon sea salt separated, plus more for finishing72g (⅓ cup) Patron tequila (or other variety)
  • 12 g small bunch fresh basil, finely chopped
  • cup butter
  • fresh cracked pepper & sea salt
  • 55 g ¼ cup of olive oil used for finishing
  • Optional: 1-2 tablespoons red pepper infused olive oil or similar spicy olive oil

Instructions

  • Over medium heat, warm ¼ cup olive oil in Dutch oven. Toss garlic, stirring often, until golden around the edges, about 2-3 minutes.
  • Add red pepper flakes and cook, stirring, until garlic is golden and fragrant.
  • Stir in tequila. Toss quickly.
  • Add clams and ¼ cup water. Bring heat up to boil quickly, tossing to combine. Cover and cook until clams are open, 5–7 minutes.
  • Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point).
  • Cook pasta in boiling water according to package directions. *Be prepared to retain 3 cups pasta cooking liquid prior to draining. Set aside when finished. Cover to keep warm.
  • While pasta is boiling, in small bowl, toss shrimp with remaining ¼ cup olive oil and ¼ teaspoon sea salt
  • In cast iron pan over medium heat, warm with a light glug of olive oil to coat. Saute shrimp just until no longer translucent and slightly pink.
  • Once shrimp is done, toss in with finished clams. Quickly replace lid (any heat retained will create a steam like effect to further infuse the clams and shrimp in garlic, chili and tequila. Toss in a ½ teaspoon of salt.
  • Transfer pasta to clam pot. Place back on heat.
  • Add 3 cups reserved pasta cooking liquid and bring to a light simmer. Cook, tossing constantly, until pasta is al dente, about 3- 5 minutes.
  • Remove from heat. Add basil and toss with butter until melted. Finish with a drizzle of olive oil, sea salt and fresh cracked pepper. Enjoy!