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Ingredients
1 lb large shrimp
200g clams
1 Tbsp dry sherry
3 large garlic cloves (thinly sliced)
1 medium-size carrot (Cut into thin strips)
1/4 lb fresh mixed wide mushrooms
280g dry angle linguine or angle hair
3/4 tsp salt
4 tspgrapeseed oil
1/2 tsp coarsely ground black pepper
Preparation Method:
1. Shell and devein shrimp. Rinse shrimp with running cold water.
2. Cut mushrooms into 1/4 inch thick slices.
3. In saucepot, cook linguine as label directs.
4. Heat up 2 tsp of oil in saucepan, cook garlic, stirring occasionally, until garlic is golden brown.
5. Add shrimp, carrot, black pepper, and 1/4 tsp salt until shrimp are opaque throughout.
6. With slotted spoon, remove shrimp mixture to bowl.
7. Cook shiitake mushrooms over high heat,add 1/4 teaspoon salt until mushrooms are tender and golden, stirring frequently.
8. Stir chicken broth into skillet with mushrooms; over high heat, heat to boiling.
9. Stir mushroom mixture into linguine in saucepot; add shrimp mixture, parsley, and 1/2 teaspoon salt; heat through.
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