Spicy Linguine with Mussels and Clams
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
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INGREDIENTS:
- 1 pound linguine pasta
- 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.
Photo Credit: Elizabeth Newman
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Seafood pasta from food network chef Garda de Laurentis. If you like shellfish! Mussels and shellfish can be reached quickly in most markets and fish counters in any fish shop, and, contrary to many people's beliefs, they make sense.
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A seafood pasta from Food Network chef Giada de Laurentiis. If you love shellfish! Mussels and shellfishes are promptly accessible at the fish counter of most markets and at any fish store, and, in opposition to the conviction of many, they're somewhat reasonable. http://www.essayempire.co.uk/buy-essay-online
These look so good – cannot wait to try this recipe!
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