To create a bold sauce for Linguine with Seafood, we fortify the juices shed by the shellfish with bottled clam juice and minced anchovies. Cooking the seafood in a careful sequence—starting with hardier clams and mussels and then adding the shrimp and squid during the final few minutes of cooking—ensures that every piece is plump and tender. Adding parboiled linguine to the sauce allows the noodles to soak up its flavors while also shedding starches that thicken the liquid. Cherry tomatoes, lots of garlic, herbs, and lemon contribute freshness and complexity. Green Beans Amandine starts with toasted almonds, nutty browned butter, and a splash of lemon juice. We steam the beans in a little water in a covered skillet until they are crisp-tender, then add the sauce right before serving to preserve the texture of the green beans and almonds.
Printable Shopping Lists: Linguine with Seafood and Green Beans Amandine