Bucatini with Mussels, Clams and Oven-Dried Tomatoes

Total Time:
1 hr 50 min
Prep:
1 hr 35 min
Cook:
15 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 1/2 pound black mussels
  • 1/2 pound Little Neck clams
  • 2 ounces butter
  • 2 tablespoons minced garlic
  • 1 cup dry white wine
  • 1 cup clam juice
  • 1 bay leaf
  • 1/2 cup Oven-Dried Tomatoes, recipe follows
  • 6 ounces bucatini, cooked al dente in salted boiling water
  • 2 tablespoons minced parsley leaves
  • Salt and fresh ground black pepper
  • Oven-Dried Tomatoes:
  • 12 medium Roma tomatoes (2 pounds)
  • 1/2 cup extra-virgin olive oil, plus additional as needed
  • 1 teaspoon minced fresh thyme leaves
  • 6 garlic cloves, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
Directions
  • Debeard mussels. Soak mussels and clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.

  • In a saute pan, heat the butter and garlic. Cook for 1 minute until glossy, do not brown.

  • Over high heat, add mussels and clams. Deglaze with white wine and reduce by half. Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes. Pull out shellfish and reserve. Remove the bay leaf and discard.

  • Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley. Toss until well blended. Serve immediately.

Oven-Dried Tomatoes:
  • Preheat the oven to 250 degrees F.

  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.

  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

  • Yield: 1 1/4 cups

  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000


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    Bucatini With Mussels

    Recipe courtesy of Food Network Kitchen