Linguine with Spicy Clams & Mussels

One final recipe and the clams & mussels were finally used up. This is Giada de Laurentiis' recipe.

Linguine with Spicy Clams & Mussels

½ lb linguine pasta

3 Tbs olive oil

2 large or 4 small shallots chopped

3 cloves garlic, minced

½ cup white wine (recommended: Pinot Grigio)

½ cup vegetable broth

½ tsp crushed red pepper flakes

12 littleneck clams, cleaned

12 mussels, cleaned

¼ cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

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.

In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots. 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. Add the pasta until cooked through. Arrange the reserved shellfish on top of the pasta, top with chopped parsley and serve.

2013 12 27