Pasta with clams & mussels

Seafood calls and we reply! This time it’s a wonderful pasta with clams and mussels recipe.
To celebrate the last day of this year 2018 nothing better than a beautiful pasta with clams and mussels dish.

The pasta I have used this time is called Paccheri and let me tell you it is just what you need for this recipe.
Please go and find it cos if you try make this pasta with clams and mussels with any other type of pasta, isn’t just gonna be the same.

I have already expressed my love for seafood many times, like in this deep fried seafood recipe here, but had not showed you yet a seafood pasta recipe.

Well this pasta with clams and mussels is the queen pasta, one of those recipes that has to be made at least once a month.

If you are looking for more seafood ideas take the chance to get your eyes on the most amazing cold seafood salad recipe here.

If you make this pasta with clams and mussels recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Pinterest and Instagram already? If not, don’t be shy and let’s be friends!

Onto the recipe now! Check out the ingredients you need.

Ingredients for 2 serves of pasta with clams and mussels

100 gr uncooked paccheri pasta
150gr raw shelled mussels
150 gr raw shelled clams
5/6 cherry tomatoes
70ml dry white wine
1 garlic clove
extra virgin olive oil
freshly chopped parsley
salt
pepper


Pasta with clams and mussels – cooking method

Yes at a first look the ingredients might not look like sufficient but it’s more than enough for only two people trust me.
Should you wish to make this pasta with clams and mussels for more people just double up the numbers.

Firstly you will have to make sure to wash carefully both the mussels and the clams.
take off all the dirt on the shell with a knife and then leave them to bathe for 30 minutes in cold salted water.

This process will help the clams and mussels to expell excess sand from within.

After that it’s time to cook it.

In a large pan pour a large drizzle of olive oil and add the garlic, chopped finely.
When it start to sizzle add the cherry tomatoes to it and let fry for few seconds.
I kept it whole, but you can cut it in half if you want.

You can now add both mussels and the clams.
Place a lid on top of the pan and wait for the shells to open up.
It will only take few minutes.

In the meantime cook the paccheri pasta as well, so that it’s ready when you need it.

When the shells are open remove the lid from the pan, and add the wine.
Toss the pan and let the wine evaporate over a medium/high heat.
Don’t reccomend flambe the seafood or it will taste nasty, so be careful with it.
Once the wine is evaporated bring the heat back down.

Drain the pasta when it’s al dente and then transfer it directly into the seafood pan.
You will finish to cook off the pasta in juice from the mussels and the clams.
So toss the pan and let cook for 1 more minute.

Season with salt and pepper and serve with a nice sprinkle of freshly chopped parsley on top.

If you have enjoyed to read this post as much as I have enjoyed to write it, move that arrow onto the left side of the page and share the hell out of it!
Because you know…sharing is caring!

I am looking forward to know your opinion on this! Please leave a comment and don’t forget to follow @foodtoheartblog on Instagram and Pinterest

Your pasta with clams and mussels is ready!

Related Article

No Related Article

0 Comments

Leave a Comment