Linguine With Clams and Mussel

One of the easiest and most delicious pasta dishes is made with clams and mussels. This takes no time at all (less than 20 minutes) and is pretty hard to mess up. (Just don’t overcook the seafood.)

You don’t have to use the carrots, leeks, and celery but they add a little depth to the liquid that will be at the bottom of the serving bowl. Cut up some fresh baguette and give guests a soup spoon so they can sop up the savory juices.

If you like wine, I’d suggest a dry, crisp white like a French Sauvignon Blanc or Italian Pinot Grigio.

Serves 4

Ingredients:

8-10 ounces of linguine

2 dozen little neck clams and 1 dozen small mussels

3 tablespoons extra-virgin olive oil

1 tablespoon of butter

Kosher salt

1/3 cup finely diced carrot

1/3 finely diced leek, white and pale green parts only

¼ cup finely diced celery

2-3 cloves of garlic

½ teaspoon crushed red chili flakes, ground finely in a spice grinder

1/3 cup bottled clam juice

3 tablespoons dry white wine

¼ cup fresh flat-leaf parsley leaves, roughly chopped

1 fresh baguette (optional)

Preparation:

Bring a large pot of water to a boil and salt it generously.

Cooking the clams and mussels will take 9-10 minutes so add the pasta to the boiling water so it will be cooked at the same time as the clams and mussels. If the pasta takes 9 minutes, then add it when you start to cook the other ingredients.

Heat the oil in a large sauté pan with a lid over medium-high heat. Add the butter, carrot, leek, celery, chili, and a pinch of salt. Cook, stirring, until golden, about 4 minutes.

Add the garlic, clams, mussels, clam juice, and wine, cover, and cook, shaking the pan occasionally until the clams and mussels open, about 5 minutes.

When the pasta is cooked, drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce. Transfer to a large bowl, garnish with the parsley, and serve it family style.