Saturday, May 30, 2009

Linguine with Mussels and Clams

Is there anything better than fresh caught fish on a New England summer's eve? OK, so it wasn't "caught," but they were fresh and picked (?) that day. And it's not quite summer yet, but it sure feels like it. Next to a good old-fashioned BBQ, this meal is second in my favorite summer meals.

6 oz linguine
2 tablespoons extra virgin olive oil
1/2 cup diced onion

3 cloves garlic, coarsely chopped
1/2 cup white wine

1/4 cup tomato paste

1 (14.5oz) can of diced tomatoes

1/4 cup clam juice

1/4 cup fresh chopped clams

1 pound clams, scrubbed
1 pound mussels, scrubbed and debearded
3 tablespoons fresh parsley, roughly chopped

Boil pasta until only cooked halfway (it will finish cooking in the sauce later).

Meanwhile, in a high-sided skillet, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and saute another 2 minutes. Be careful not to burn the garlic. Add the wine and tomato paste, stirring constantly and until the wine has almost completely evaporated.

Add diced tomatoes (with juice) and clam juice. Bring to a boil and add the chopped clams. Cook for 3-4 minutes until clams are cooked through. Add partially cooked pasta and toss well. Add clams and mussels and cover the pot tightly. Allow shells to steam open, about 7 minutes. Toss in fresh parsley and serve immediately.

Yields 2-3 servings.


the twins said...

that looks great, thanks for the recipe!

Anonymous said...

Now THAT looks insanely delicious! I wish my fork could get through this monitor! grrr..

marktric said...

Dori--That looks delicious. I make the same dish but I put in some fresh Calimari at the end (so it doesn't get too tough). It adds a lot of flavor to the sauce. I am a good friend of your mothers. She is a lovely person and I bet you are too!