Photo Credit: Elizabeth Newman

Spicy Linguine with Mussels and Clams

Name: Spicy Linguine with Mussels and Clams
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 pound pasta, such as Linguine or Spaghetti Chitarra; 2 tablespoons unsalted butter (at room temperature); 1/4 cup chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 2 large or 4 small shallots (sliced); Kosher salt (for seasoning, plus 2 teaspoons); Freshly ground black pepper (for seasoning, plus 1 teaspoon); 3 cloves garlic (minced); 1 cup white wine (recommended: Pinot Grigio); 1 cup vegetable broth; 1/2 teaspoon crushed red pepper flakes; 12 littleneck clams (cleaned); 12 mussels (cleaned)

15 MINPrep Time

20 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This classic Italian seafood dish is inspired by the island of Capri, where you'll find this pasta on just about every menu - and with good reason!

Spicy Linguine with Mussels and Clams

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Image of Spicy Linguine with Mussels and Clams

Ingredients

1 pound pasta, such as Linguine or Spaghetti Chitarra

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2 tablespoons unsalted butter (at room temperature)
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots (sliced)
Kosher salt (for seasoning, plus 2 teaspoons)
Freshly ground black pepper (for seasoning, plus 1 teaspoon)
3 cloves garlic (minced)
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams (cleaned)
12 mussels (cleaned)

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.