Clams and Mussels with Tortellini
Clams and Mussels with Tortellini is very easy prepare. And it is VERY good. This is a real good, quick and easy weeknight meal.
Ingredients
These amounts are for 2 servings. To change the amounts for a different number of servings scroll down to the recipe card under this posting and there you can easily change the number of servings. You can also change to metric.
- Extra virgin olive oil
- 6 cloves of garlic -chopped
- 1 tablespoon of butter
- 1 8-9 oz. package cheese tortellini
- salt and pepper – to taste
- 1/2 teaspoon red pepper flakes
- 1 pound mussels – frozen
- 1 pound clams – frozen
- 1 1/2 cups red wine
Directions for your Clams Mussels with Tortellini
You can use either fresh or frozen. Don’t worry, it still works out real tasty either way and it’s easy. But, if you use fresh clams and mussels rinse them off real good first and any that haven’t closed up throw away. And after cooking the fresh clams and mussels any that haven’t opened, throw away.
Put a pot of water big enough to handle the tortellini on to boil and add a tablespoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of olive oil.
When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the skillet. Let the garlic cook for a minute or so, but, don’t let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.
Add the red wine. Mix it all together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Tortellini cooks quicker then dried pasta so keep an eye on it. Take one out and squeeze, poke, bite or whatever to see if is done the way that you like it. Strain the water off and put the tortellini in the serving bowls. Top the tortellini with the wine sauce, clams and mussels.
Then serve it up with a wedge of lemon!
Garnish with some grated parmesan cheese and some chopped basil or parsley.
For the wine Gammy recommends some chilled Pinot Grigio with your Clams Mussels and Tortellini. And some of poppop’s easy no knead bread to dip in the sauce. Bon Appetito!
Clams and Mussels with Tortellini
Ingredients
- 2 Tablespoons olive oil
- 6 cloves garlic chopped
- 1 tablespoon butter
- 1 9 oz. pkg. cheese tortellini
- 1 and 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound mussels fresh or frozen
- 1 pound clams fresh or frozen
- 1 and 1/2 cups red wine
Instructions
- You can use either fresh or frozen. Don't worry, it still works out real good either way and it's easy. But, if you use fresh clams and mussels rinse them off real good first and any that have opened after cleaned throw them away. And any that have not opened up after being cooked throw away. Put a pot of water big enough to handle the tortellini on to boil and add a teaspoon of salt. Put a large skillet or sauté pan on at medium high with two tablespoons of good extra virgin olive oil. When the tortellini water starts to simmer put in the tortellini and stir it up. Meanwhile coarsely chop up 6 cloves of garlic and put it in the pan. Let the garlic cook for a minute or so, but, don't let it get brown. Add the butter, salt, black pepper, the red pepper flakes, the mussels and the clams. Toss everything together and let things heat up a little.
- Add the red wine. Mix everything together. Stir often and simmer to let the wine reduce until it starts to thicken. By then the tortellini should be softened up some. Take one out and squeeze, poke, bite or whatever to see if is done the way you like it. Tortellini cooks quicker than dried pasta. Top the tortellini with the wine sauce and the calms and mussels. Then serve it up!
- Some chilled Pinot Grigio, of course. And some of poppop's easy homemade bread to dip in the sauce. Bon Appetito!
Thank You Joan. Glad that you liked it!!
Excellent!