Linguine with Shrimp and Clams

Drain the clams and save every drop of that juice — it's liquid gold. Let the clam juice settle for a few minutes so any grit sinks to the bottom, then carefully pour the clear liquid into a measuring cup. Add water if needed to make 1 cup total. (Look, that clam juice is going to be the backbone of your sauce, so don't rush this step)

Peel and devein the shrimp, but hang onto those shells — they're flavor bombs. Chop the shrimp into bite-sized pieces and set aside.

Get your linguine cooking according to package directions. Drain when al dente and keep warm in the pot.

In a saucepan, bring the clam juice, shrimp shells, and sherry to a boil over high heat. Drop the heat to low, cover, and let it simmer for 5 minutes to extract all that sweet shellfish flavor from the shells.

Fish out the shells with a slotted spoon and toss them. Strain the liquid through a fine mesh if you want to be fancy, then set aside.

In the same pan, melt the butter with the olive oil over medium-low heat. Add the garlic and cook until it's just starting to turn golden — about 2 minutes. Don't let it get dark or it'll turn bitter.

Pour in your shell-infused clam broth, then add the clams and chopped shrimp. Crank the heat to high and bring it to a boil, stirring occasionally.

The moment the shrimp turns pink and opaque — maybe 2 minutes tops — kill the heat. Stir in the parsley and taste for salt. The shrimp will keep cooking from residual heat, so don't push it. (Overcooked shrimp is like chewing rubber bands, so watch them like a hawk)

Toss with the warm linguine and serve immediately. The sauce should be brothy and light, not thick.