Name: Tagliatelle with Mussels, Clams and Pesto
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

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

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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes