Cozy night in with Shrimp & Clam Linguini

Last night, another snowstorm was headed our way and we decided to stay in for the night. As stated in the last post, snow typically brings with it an immediate lazy factor (Guess we can't go out! There are at least 2 snowflakes on the ground). Despite having grown up in the Northeast and being used to snow, it can be tough to fight the hibernation impulse. Aside from the snow, I had also been looking forward to a movie night because Perks of Being a Wallflower came out this week! Naturally, we had to watch it immediately. I had heard such great things about it and it truly was everything it was cracked up to be. But, I tend to love those movies that do a great job depicting the endearing social awkwardness that is high school. It was a definite tearjerker, though the red wine could've also played a role there. 

Anyway, the night called for some comfort food since we were snowed in once again. This recipe is an absolute favorite of mine for a number of reasons. First, it's a dish that my mom made often throughout my childhood. Making this always elicits that cozy feeling of home. Second, this recipe is full of garlic and seafood (perfect combo). It is also insanely easy to whip up, even after a long day of work. The heat from the red pepper flakes strikes a nice balance with the seafood and the cilantro adds an incredibly fresh/unique flavor. 

Super Easy Shrimp & Clam Linguini 

Yield: 8-10 servings Prep time: 15 minutes Cook time: 20 minutes

Ingredients
1 pound (16 oz.) linguini 
1/2 cup olive oil 
3 tablespoons lemon juice (About the juice of one medium-sized lemon)
2 10-oz. cans baby clams (undrained)
1/4 pound cooked large shrimp, tails removed 
1/2 teaspoon salt 
1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes 
1/2 cup chopped cilantro
3 cloves minced garlic 
1/4 cup grated Parmesan cheese 
1/2 cup pasta water, reserved

Directions 
1. Bring a large pot of salted water to boil over medium-high heat. Add the linguini and cook until al dente, about 10 minutes. 

2. While the linguini is cooking, heat olive oil and lemon juice on medium-high in a large saute pan. Add the clams, shrimp, salt, black pepper and red pepper flakes. Stir to combine.

3. Allow sauce to simmer uncovered on medium-high heat for 4 minutes. Add cilantro and garlic, then continue to simmer for 2 minutes. Remove from heat. 

4. Drain the pasta, reserving some pasta water. You may not need to use this - it all depends on how thick you'd like the sauce to be. 

5. Return pasta to pot and pour entire contents of the saute pan into the sauce. Toss pasta with the Parmesan. Cover and let sit for 2 minutes. This waiting time will allow the sauce to thicken a bit. If necessary, stir in some pasta water to thicken the sauce a bit. Toss once more before serving and enjoy!