Recipe courtesy of Wolfgang Puck
Episode: Pasta Sauces I
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.

In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.

Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.

Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Pasta Ponza

Recipe courtesy of Giada De Laurentiis

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Eggplant Pasta

Recipe courtesy of Alton Brown

Piazza Pasta

Recipe courtesy of Bobby V's Sports Gallery Cafe

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.