Go Back Email Link
+ servings

Clams and Mussels with pasta and white wine sauce

Clams and mussels with pasta and wine sauce is just that. Garlic, then clams and mussels, then white wine all together and real good.
5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Dish, Seafood main course
Cuisine Italian
Servings 2

Ingredients
  

  • 1/2 lb. fettuccine
  • 2 tbsp. extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1 tsp. salt
  • 1 pinch black pepper
  • 1/2 lb. clams shells on and cleaned
  • 1/2 lb. mussels shells on and cleaned
  • 1 1/2 cup white wine
  • 2 tbsp. butter
  • 2 leaves chopped fresh basil or dried parsley flakes, for garnish

Instructions
 

  • We get the clams and mussels in the frozen food section already cleaned and cooked. If you can get good, fresh seafood where you live scrub them and cull out the dead ones that don't close up when you tap them or don't open up when cooked.
  • Put a pot of water with 1/2 tsp. salt on the stove getting hot for the pasta. Cook the pasta, stirring occasionally while you are preparing the clams and mussels. Put a pan on the stove at medium high. Add olive oil and the chopped garlic. Salt, pepper and red pepper flakes. Stir it all together and when the garlic starts to get translucent add the clams and mussels. Stir it all together and let it cook for a minute or so.
  • Add the white wine the butter and a spoon of the pasta water. Simmer until the wine reduces to the thickness you want. The pasta should be right about al dente now so serve it up and enjoy your dinner.
Tried this recipe?Let us know how it was!