Shrimp and Clam Linguine

• 16 littleneck clams -- see note
• 6 tablespoons unsalted butter
• 12 ounces shrimp (31- to 35-count size) peeled and deveined
• 2 cups fresh tomato -- chopped in 1/4-inch pieces
• 2 cloves garlic -- chopped
• 1 cup chopped green onions
• 1 teaspoon ground fennel seed
• kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon red-pepper flakes
• 4 cups clam juice
• 2 cups chardonnay
• 16 ounces linguine -- cooked al dente and drained
• 1 cup shredded parmesan cheese
•  chopped italian parsley -- for garnish  

Place a large skillet over medium heat; add clams to the dry skillet. Add butter and shrimp, increase heat to high, and cook for 1 minute, stirring. 

Add tomato, garlic, green onions, fennel seed, salt to taste, pepper and pepper flakes; saute for 30 seconds. Add clam juice and wine; simmer for 1 minute. Add linguine; toss gently and cook for 3 minutes. 

When the pasta is heated through, all of the clams should be open. Discard any unopened clams. 

Divide pasta and shrimp evenly between large bowls. Place clams around pasta; ladle on some of the broth. Top with Parmesan and garnish with parsley. 

Recipe from cdkitchen.com