Fettucini with Clams and Mussels

This dish is so simple yet full of flavor. If you love seafood, check out this recipe using everyday ingredients.

Fettucini is a thick pasta rich in texture. When combined with clams and mussels, it absorbs the flavors of the seafood providing an extra boost of deliciousness.

Ingredients (for a party of 4):

3-4 lbs of mussels

2 dozen clams

5 cloves of garlic

1/4 cup of parsley

1/4 cup of extra virgin olive oil

1/4 cup of dry Pinot Grigio

1 tsp of red pepper flakes

2 tsp of salt

To start, cover the bottom of your pan with olive oil and turn your heat on medium-high. Wash the clams and add to the pan.

You’ll want to cook your clams on a high heat until they open. Once they open, take them out and put into a bowl. They won’t all open at once so you’ll have to take them out individually. This takes about 5-10 minutes.

Now it’s time to turn to your mussels. Wash your mussels and check to see if they are closed (that means they’re fresh!) Discard any open mussels.

Add the mussels to the large pot and cover so that they can cook. This will take around 10 minutes.

Once the mussels are cooked and open, place them in a separate bowl. Take the liquid at the bottom of your pan and pour it into a strainer to a new bowl. Discard any discharge in the strainer and return the juice to the pan.

Boil your fettucini in a separate pot of water. Once the water boils, add your salt. If you have fresh pasta, cook about 4 minutes or until al dente. If you have boxed pasta, follow the directions for al dente.

Add your wine, 2 cloves of crushed garlic, and more olive oil.

Add back the clams and mussels. Then add your red pepper flakes and parsley. Mix together on medium heat.

Getting creative with the pasta mixing!

Once your pasta is al dente, add it to your seafood and stir. Once mixed, serve immediately.

Let me know how your fettucini with clams and mussels tastes in the comments!

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