Linguini with Shrimp and Clam Sauce

This is a quick, I am in a hurry meal that will delight anyone who likes pasta, shrimp, and clams. It whips up in a little more the time then it takes to boil the pasta. It uses linguini, but any pasta will do. I made mine with a side of pea pods. A green salad or other green veggie would be a nice addition. I used small salad shrimp, but if you wanted to use a bigger shrimp you can. Go for it.

1/4 cup butter or olive oil

1/4 cup sliced green onion

1–2 large garlic cloves, minced

2 Tbsp flour

1 Tbsp Dijon mustard

2 cans (6 ½ oz ea) chopped clams

1/3 cup water

1/4 cup dry white wine

1/3 cup chopped parsley

1/4 teaspoon basil leaves

1/4 tsp salt (optional)

1/4 lb. medium-size shrimp, cooked

Cooked Linguini

Heat butter or oil in a medium-size saucepan; add onions and garlic and cook over medium heat for three minutes. Stir in flour and mustard. Add liquid from clams, water, wine, parsley, basil, and salt. Simmer covered, ten minutes, stirring occasionally. Stir in clams and shrimp. Heat to serving temperature. Serve over linguini. Makes four servings.

— Barbara Rexford