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Epicurious

Tagliatelle with Mussels, Clams and Pesto

4.0

(13)

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

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

Preparation

  1. 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.

    Step 2

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

    Step 3

    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.

TagsPastaLinguineTagliatelleWhite WineWineAlcoholBeveragesItalianEuropeanClamShellfishSeafoodMusselBasilHerbs & SpicesSun-Dried TomatoTomatoVegetableMainDinnerDairy FreeGluten FreeNut FreeEasyQuick30 Minutes or LessWeeknight MealsSimmerBon Appétit
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