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Spicy Linguine with Clams and Mussels

Ingredients

  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced
  • Kosher salt, for seasoning, plus 2 teaspoons
  • + 21 more ingredients
    • Freshly ground black pepper, for seasoning, plus 1 teaspoon
    • 3 cloves garlic, minced
    • 1 cup white wine (recommended: Pinot Grigio)
    • 1 cup vegetable broth
    • ½ teaspoon crushed red pepper flakes
    • 12 littleneck clams, cleaned
    • 12 mussels, cleaned
    • 1 pound linguine pasta
    • 2 tablespoons unsalted butter, at room temperature
    • ¼ cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
    • 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
    • ½ teaspoon crushed red pepper flakes
    • 12 littleneck clams, cleaned
    • 12 mussels, cleaned

1. 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 pe...

View full recipe at SpringPad

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