Pasta Frutti di Mare or Seafood Pasta with White Wine and Garlic Sauce
Ingredients
· 1-pound clams
· 1 pound mussels
· 1 ½ to 2 cups white wine , Pinot Grigio or Sauvignon Blanc
· 6 garlic cloves, minced
· ¼ cup shallot, finely chopped
· ¼ cup onion, finely chopped
· 1 teaspoon chili flakes
· 1/3 cup of butter
· 3 tablespoons olive oil, extra virgin
· ½ cup clam juice
· ½ cup chicken broth
· 1 whole lemon juiced
· ½ cup fresh parsley
· Salt to taste
· Fresh cracked pepper to taste
· 1 lb. spaghetti or linguine
· Grated Parmesan Reggiano optional for topping
Instructions
1. Cook pasta in boiling water with a pinch of salt, al dente, according to package instructions
2. In a large or deep frying pan, turn on stove to medium-high heat. Add in butter and olive oil
3. Now in with the onions and shallots. Allow this to sweat
4. Add the chili flakes and garlic, stir well
5. Next follow with your clam juice and chicken broth. Reduce this slightly
6. Now add in all of your clams and mussels to the pan
7. Then, add the white wine to this, your freshly squeezed lemon juice and cover. Allow the alcohol to cook off, seafood to steam through and reduce by half
8. Sauté by stirring or shaking the pan frequently to ensure that the seafood cooks evenly (checking every 2 min)
9. Finish cooking the seafood through. Do not overcook! You’ll know your seafood has been cooked through when the mussels and clams have opened up.
10. Now move your pasta directly from your boiling water to this pan and cut heat to low. (Do not worry about the water getting into the pan, the starchy water will help emulsify this sauce already in the pan even more.)
11. Over this now add in our freshly chopped parsley
12. Combine gently, folding the pasta in all of that delicious white wine and garlic sauce
13. To serve, in a bowl layer the pasta first, sprinkle over top a bit of grated parmesan cheese, then top off with the clams and mussels. Finish with more grated cheese, parsley and freshly squeezed lemon juice. Enjoy !