Clam linguine with shrimp

Heavily salt a large pot of boiling water and cook a pound of linguini to package instructions minus two minutes.

In a large stainless steel mixing bowl dissolve a heavy handful of salt in just enough hot water, then dilute with enough cold water to cover a pound and a half of clams.

Let the clams sit about 30 minutes to expel their grit and sand.

In a large pan over medium heat cook the remaining two tablespoons of minced garlic with half a shallot and half a teaspoon of chili flake just until aromatic.

Quickly sear a pound of shrimp and take them out of the pan.

Deglaze with half a cup of white wine and half a cup of seafood stock, scraping the bottom to release the fond.

Add the de-gritted clams and cook on low heat 10 to 15 minutes just until they open, then take them out.

Toss the cooked linguine in the remaining sauce and liquid, then return the seared shrimp and the clams at the last second.

Plate with extra seafood on top, a sprinkling of parsley and a basil sprig.