Garlicky clams and mussels
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | Whole garlic cloves,; peeled | |
| 2 | pounds | Mussels, scrubbed and debearded |
| 2 | pounds | Baby clams (littleneck if available),; scrubbed |
| 1 | Stick butter, cut into; tablespoons | |
| 2 | tablespoons | Minced garlic,; in all |
| Salt and pepper | ||
| 1 | pounds | Fresh angel hair pasta |
| 1 | cup | Grated Parmigiano-Reggiano cheese |
| ½ | cup | Finely chopped parsley |
Directions
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
Recipe By :ESSENCE OF EMERIL SHOW #EE2407 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 07:46:10 -0500 From: Meg Antczak <meginny@...>