Ingredients

• 1 lb linguine pasta

• 2 tbsp unsalted butter, at room temperature

• 1/4 cup chopped fresh cilantro (or flat-leaf parsley)

• Kosher salt and freshly ground black pepper

• Lemon wedges for serving

For Clam Sauce:

• 3 tbsp olive oil

• 1/4 cup onions, chopped

• 1 tsp Kosher salt

• 1 tsp freshly ground black pepper

• 2 cloves garlic, minced

• 1 cup white wine (Pinot Grigio)

• 1 cup vegetable stock (or chicken stock)

• 1 tsp crushed red pepper flakes

• 1 lb Manila clams, scrubbed clean

For the Shrimp:

• 8-12 large wild shrimp, deveined, washed & dried

• 1 1/2 tbsp olive oil

• 1 clove garlic, minced

• 1/4 tsp crushed red pepper flakes

• 1/4 tsp Kosher salt

• 1/4 tsp freshly ground black pepper

Products to Use:

• CopperBond 3.5 Qt Sauteuse

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