Linguine with Clams, Prawns, and English Peas. 🤤⁣ ⁣ Freshly-shelled English peas add a lovely seasonal touch to this recipe, but frozen peas (which are harvested and then preserved at the height of their season) will work just as well. When we shot this recipe, the very first peas of spring were just hitting the market and weren’t yet plump and delicious like the ones you’ll find throughout spring and (hopefully) all summer long. We used the entire pods, still young and tender, coarsely chopped and stirred in at the end in lieu of whole peas. That’s a long-winded way of saying use what’s fresh, local and available to you. ⁣⁣⁣ ⁣⁣⁣ Ready in 45 minutes Makes 4 servings ⁣⁣⁣ ⁣⁣⁣ 3 tablespoons butter, divided ⁣⁣⁣ 2 tablespoons olive oil ⁣⁣⁣ 2 shallots, diced ⁣⁣⁣ Sea salt ⁣⁣⁣ 4 cloves to 1 head of garlic (depending on taste)⁣⁣⁣ 2 lemons ⁣⁣⁣ 1 glass dry white wine (we prefer something from southern Italy such as Grillo)⁣⁣⁣ 3 pounds littleneck clams ⁣⁣⁣ 1 pound linguine ⁣⁣⁣ 1 cup chopped parsley ⁣⁣⁣ 1 cup shelled peas⁣⁣⁣ 10-12 spot prawn tails⁣⁣⁣ 1⁄2 tablespoon crushed red pepper (optional) ⁣⁣⁣ Flaky salt such as Maldon for finishing ⁣⁣⁣ ⁣⁣ Recipe in bio. ⁣⁣ Just in time for spot prawn season 🦐. Reserve your spot prawn online today. ⁣⁣ ⁣⁣ www.SaraspeSeafoods.com