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Garlicky Clams And Mussels

Yield: 1 Servings

Ingredients and directions for this recipe

3 tb Olive oil
2 Whole garlic cloves,; peeled
2 lb Mussels, scrubbed and
-debearded
2 lb Baby clams (littleneck if
-available),; scrubbed
1 Stick butter, cut into;
-tablespoons
2 tb Minced garlic,; in all
Salt and pepper
1 lb Fresh angel hair pasta
1 c Grated Parmigiano-Reggiano
-cheese
1/2 c Finely chopped parsley

Bring a pot of salted water up to a boil. In a large saut_ pan, heat the
olive oil and the garlic cloves. When the garlic starts to turn golden
discard the cloves, about 2 minutes. Add the mussels and clams to the oil.
Cover the pan and saut_ the seafood for about 3-4 minutes, shaking the pan
occasionally, or until the shells open. Remove the pan from the heat and
discard any shells that did not open. Pour the seafood into a bowl and set
aside. Place the saut_ pan back on the heat and melt the butter with the
minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the
boiling water and cook until the pasta is al dente, about 2-3 minutes. Add
the saut_ed mussels and clams with their liquid back into the pan. Saut_
for 1 minute. Remove the pasta from the water and drain. Place the pasta
directly into the saut_ pan. Remove from the heat and toss the pasta with
the mussels and clams. Season with salt and pepper. Mound the pasta in the
center of an over-sized pasta bowl. Garnish with the grated cheese and
chopped parsley.

Yield: 4-6 servings

See also:
Previous recipe Garlicky Clam Dip
Next recipe Garlicky Corn On The Cob

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