Mussels and Clams over shell pasta

If you love fresh seafood this is a great dish to try.

Photo by Debbie C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    lb shell pasta

  • 1

    lb broccoli, cut into florets

  • 1/4

    c olive oil

  • 3

    garlic clovers, minced

  • 1/8

    teas red pepper flakes

  • 1/2

    teas kosher salt

  • 1/4

    teas freshly ground pepper

  • 2

    lbs small little neck clams, scrubbed

  • 2

    lbs mussels, debearded

  • 1

    c white wine

  • 1/3

    c chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil. Add pasta and cook for 6 minutes. Add the broccoli into the pasta water and continue cooking until the pasta is tender but firm to the bite and broccoli is blanched about 2 to 3 minutes. Drain the pasta and broccoli, reserving 1 c of the cooking liquid. Meanwhile in a large heavy skillet, heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that have not opened. I covered the pan and the steam opened all of them. Sprinkle with parsley. In a large bowl, toss the pasta, broccoli and shellfish. Add the reserved pasta water 1/4c at a time to moisten. I only used 1/4 c of the water. Transfer to a serving platter and serve.

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