Ingredients: |
Ingredients: 1 ½ lb. mussels (about 20)
1 ½ lb. littleneck clams (about 20) (You can use frozen - precooked or fresh shellfish for the recipe depending on season, accessibility and experience level.)
10 grape tomatoes – sliced in half
1 medium shallot – fine dice
2 garlic cloves – minced
Handful fresh thyme
Handful fresh parsley
1 ½ c. white wine
Black pepper
1 tbsp. butter and/or olive oil
Approximately ½ - ¾ pre-packaged angel hair pasta (can also be made from scratch)
Crusty bread (French bread), sliced
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Directions: |
Directions:If using fresh shellfish:
Begin by rinsing the mussels and clams under cold, running water. Inspect them for closed shells and discard any that are open or cracked.
TIP: For slightly opened shells, tap lightly on your work surface and if your shells close, they’re good to use. When it comes to seafood (or any food really): When in doubt, throw it out.
In a large, deep sauté pan:
Preheat deep sauté pan on medium heat for 3 minutes. Add olive oil and sauté tomatoes and garlic for 1- 2 minutes. Add shallots and fresh thyme and continue sautéing for another minute. Add shellfish and wine. Cover with lid and steam for 4-5 minutes or until all the shells have opened.
In a medium sauce pan:
Bring water to a boil. Add angel hair pasta (do not overcook). Drain water (do not rinse).
For the crusty bread
Drizzle with a bit of olive oil and a rub of garlic clove on top. Grill in a hot pan until toasty.
To Serve:
Divide pasta between 3-4 dishes. Using a slotted spoon, divide the shellfish between all dishes. Ladle the tomato broth over the mussels. Toss shellfish with pasta and sprinkle dish with freshly chopped parsley. Pair with crusty French bread for dipping |
This recipe for Sauteed Clams & Mussels over Pasta is from