Pasta con Vongole e Cozze
- 6
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
Pinch red pepper flake
24 mussels, cleaned
24 clams, cleaned
8 fl oz white wine
28 fl oz San Marzano tomato puree
1 lb spaghetti/linguine, or rigatoni
2 tablespoons fresh basil, chopped
Instructions:
Bring a large pot of salted water to a boil.
In a large, wide pot heat the oil and butter over medium high heat. When the butter begins to bubble, add the garlic, oregano and red pepper. Cook, stirring often until the garlic is lightly browned at the edges. Add the mussels and clams to the pan. Stir well, then add the wine and place a lid on the pot. Cook until all of the mussels
and clams have opened, about 5 minutes. With a slotted spoon, transfer the cooked seafood to a bowl and reserve. Leaving all of the wine and juices and from the shell fish in the pot.
Turn the heat to high and boil until the liquid is reduced by half. Stir in the tomatoes and simmer 10 minutes.
While the sauce simmers, cook the pasta in the same pot that the lobster was boiled in. Cook the pasta until al dente, about 8 minutes. Transfer the cooked pasta to the pot with the sauce and stir well. Return all of the seafood to the pot and simmer everything together until heated through. Transfer to a large bowl and serve family style.