Mussels, Clams, and Shrimp with Linguine…YUMMMM

So I realized the last time I updated my blog I said I would post this recipe…and I didn’t, but luckily today I made this recipe again.  There is just something about a beautiful Sunday afternoon that makes me want to eat seafood and drink white wine.  So again, that’s just what I did today!

This recipe is one that you can just throw together with whatever you have on hand, or go and get the exact ingredients.  It is what you make it!

What You Will Need:

2 small white onions or shallots(you’d need probably 3-4 of these) chopped

a few cloves of garlic- minced

EVOO(Extra Virgin Olive Oil for all you non-Rachael Ray fans)- a few turns of the pan

Butter– 2-3 tablespoons(I used unsalted and it was fine)

2 cups(approx) of white wine- today I used a combination of leftover Sake and Riesling, and it worked well.  You could probably even use beer…otherwise if you don’t want to use alcohol, go with chicken broth or clam juice(you can buy it at the grocery store in a small bottle near the Seafood Dept).

2 tomatoes chopped

italian seasoning(or fresh basil, parsley or cilantro) whatever green herbs you might have on hand

mussels– uncooked- I don’t know how much I bought, probably like 15-20 mussels, they are super cheap at the store, I’d guess it was like half a pound?

clams- uncooked- same amount as the mussels(more or less depending on how many you need to feed) I used about 15 clams

1/3 lb. Pre-cooked shrimp(I HATE peeling shrimp so I bought the pre-cooked because I knew it was already peeled)

tomato sauce- as much or as little as you like, I just had a little in the refrigerator, probably like a 1/3 of a cup…if you like a thicker red sauce use more…

Whole Wheat Linguine- as much or as little as you want(depending on how many you are feeding of course!)

What You Need To Do:

Rinse the clams, mussels and shrimp(peel/de-vein etc if you bought raw)  Apparently now because clams and mussels that you purchase at the grocery store are “farm raised” they don’t have much sand, etc. in them, and don’t really need to be cleaned at all.  I just put in a colander and rinse for a minute or two.

In a heavy bottom deep saute pan(the bigger the better- important that it’s deep and that you have a cover for it) met the butter and add the EVOO.  Turn stove top to medium heat.  Add the onions/shallots, and garlic.  Saute for a few minutes, like 4-5 until they soften.  Add wine/sake/beer/chicken stock(whatever you’re using) and heat until it starts bubbling.  Add the tomatoes and tomato sauce, and whatever italian seasoning/herbs you are using.  Mix together, and then add the clams and mussels to the pan.  If you are using raw shrimp, add it now as well.   Cover the pan and let cook for a few minutes(3-4) then check on the mussels and clams to see if they are opening, clams take a little longer.  After 8-10 minutes, the mussels and clams should be opened, if any are not open, throw those away- they aren’t good and you’ll get very sick if you eat them!!

While all this seafood excitement is happening, boil water and cook your pasta.  Once it’s drained and the sauce is finished(shells are open), add pasta to the pan with the sauce and mix together.  Use tongs to dish out.  And make sure you put bowls on the table to discard the shells while you are eating.

Please refer to my previous post for pictures.

Wine Pairing:  I am in a Riesling phase, but any white will do.

ENJOY!!!  This is a delicious dish, have fun with it!

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