INGREDIENTS
1/4 cup
Clam, juice
1 lb
Shrimp, raw
16 cups
Escarole
2 tbsp
Garlic
1 pint
Grape or cherry tomatoes
6
Lemon, wedges
1 tbsp
Lemon juice
8 oz
Linguine, whole-wheat
1 tsp
Cornstarch
1/4 tsp
Pepper, freshly ground
3/4 tsp
Salt
4 tsp
Olive oil, extra-virgin
1/2 cup
White wine