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Tagliatelle With Mussels, Clams And Pesto


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  • 12 littleneck clams scrubbed
  • 12 mussels scrubbed, debearded
  • 1 cup dry white wine
  • 8 ounces tagliatelle or linguine
  • 6 tablespoons purchased pesto
  • 1/4 cup sliced drained oil-packed sun-dried
  • tomatoes
  • 1/4 teaspoon dried crushed red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.

Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.

Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper.

Divide pasta between 2 bowls; top with shellfish and serve.

This recipe yields 2 servings; can be doubled.

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