pasta with mussels & clams

1/2 a box of pasta shells
2 bunches broccoli
1 package grape tomatoes, roasted
2 lbs mussels
1 dozen littleneck clams
1 c. white wine (I used sauvignon blanc)
red pepper flakes

Roast the tomatoes: toss a pint of grape tomatoes with olive oil & coarse salt, and spread out on a rimmed baking sheet. Add some stalks of fresh thyme if you have it. Bake in a 450-degree oven for 8-10 minutes. Set aside when done.

Cook pasta in well-salted water. About 5 minutes before the pasta is done, add the broccoli to the pot.

While pasta is cooking, heat a pan with a couple of TBSP olive oil, sliced garlic & red pepper flakes, until fragrant. Add the mussels & clams, and 1 cup white wine. Cover and cook until the shells open (about 5 minutes). Keep an eye on them, because you don't want to overcook them (they're done as soon as they open).

Drain the pasta & broccoli, add to the mussels & clams, and toss. Top with the roasted tomatoes (they'll get crushed if you add them pre-tossing). Season with salt & pepper. Keep in mind that the broth will probably be pretty salty already, so taste before you season.

(made enough to stuff 3 people and have leftovers)


This was my first time cooking mussels & clams myself, because I always felt intimidated by it (worried about food safety issues). The key is making sure they stay alive until you cook them. Turns out, it's very easy to tell:
Before cooking: discard any whose shells are open or do not shut when you tap on them.
After cooking: discard any that do NOT open.

Recipe based on watching Giada De Laurentiis.


Anonymous said...

Mussles and Clams are SOOOOOO easy to cook, just follow the rules you mentioned (discard opened before cooking, discard unopened after cooking) -- and scrub well.... Giada has a great clam recipie with red sauce and pancetta -- and any white wine clam sause or mussles marinara sauce are soo easy to improvise and make.

Kate said...

I can attest to the yumminess of that meal since I was the 3rd person she mentioned - delicious! -Kate

Anonymous said...

It was delicious, and so beautiful -- like an O'Keeffe!