Spicy Linguine with Clams and Mussels

Giada De Laurentiis

Recipe courtesy Giada De LaurentiiPasta

Show: Giada at HomeEpisode: Cucina Capri

Picture of Spicy Linguine with Clams and Mussels Recipe 1 Video | Photo: Spicy Linguine with Clams and Mussels Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Sauce:

  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced
  • Kosher salt, for seasoning, plus 2 teaspoons
  • Freshly ground black pepper, for seasoning, plus 1 teaspoon
  • 3 cloves garlic, minced
  • 1 cup white wine (recommended: Pinot Grigio)
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • 12 littleneck clams, cleaned
  • 12 mussels, cleaned

Directions

Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.

Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.

Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

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Newest Ratings and Reviews

Read all 25 reviews

  • on May 17, 2012

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    Sooo delicious !!! Can't wait to make it again

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  • on April 16, 2012

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    Husband said this may have been the best meal I ever prepared for him. Very simple and quick to prepare. For my taste, I think next time I'll forego the clams and double (or triple the mussels. They were about half the price of littleneck clams and I thought they tasted better in this recipe. Can't wait to get back to the market for more mussels so we can have this again!

    people found this review Helpful.
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  • on September 20, 2011

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    This was delicious! I did add 2 tablespoons of butter and about 1/4 cup of heavy cream (after I took out the clams and 1 more splash of wine to it and it was FABULOUS. It gave it just enough thickness and was great to dunk bread into it. My husband ate 3/4 of the big serving pasta bowl. I guess he liked it!

    people found this review Helpful.
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