Thursday, September 22, 2011

Spicy Linguine with Clams and Mussels

I love both clams and mussels and so when I stumbled on this recipe incorporating both, it sounded just perfect for us. Pasta combined with crushed red pepper along with clams and mussels...what's not to love? This dish was very easy to make and had a nice spice to it; just enough heat. Our side dish was a simple baby green salad with the Best Salad Dressing in the World (recipe below)

This recipe is from Giada's at Home show - Spicy Linguine with Clams and Mussels (Serves 4-6)

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

Sauce:
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 claims, cleaned
12 mussels, cleaned

Pasta: 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.

Sauce: 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.


From a Google search - Best Salad Dressing in the World
Olive Oil, 3 parts
Balsamic Vinegar, 1 part
1 large clove garlic, finely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 lemon, freshly squeezed
1 pinch salt and pepper
few drops Tabasco Sauce

Shake all ingredients well.


My rating for the linguine:
+

The Best Salad Dressing in the World:

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