wow - a serious beefed up "pasta salad" thingie - on my list!
if you've got a clammy GF, try this one:
shrimp & clam white sauce over linguini
start heating the pasta cook water...
fresh/thawed shrimp; peeled; chopped into half bite size
for two, roughly 10-12 in the medium size
open & drain, reserving the juice, two 6.5 ounce cans of chopped clams.
chopped, not diced, not minced , not whole - chopped clams.
(original recipe calls for one can; insufficiently clammy.....)
make a roux. for 2: 3 TB flour 3 TB butter
lightly brown the roux, add finely diced leek, cook lightly
add some milk/heavy or light cream to a medium heavy sauce - cream does better but calories count . . .
add 2 tsp dry mustard
a dash to heavy pinch of cayenne, depending on how youse does hot.
(now is the time to plunk the linguini in the pot - 12 minutes for dried)
add clam juice, whisk, increase heat to very soft boil
add milk / cream to the desired end sauce consistency.
if you run out of cream, use water (SShHHH!)
add shrimp - at a mild simmer in the sauce they'll take 4-6 minutes to cook
add clams - they're cooked already - don't overdo 'em=rubberized clams
garnish with anything green you please - parsley to scallion tops
fresh grated parm as desired.