Pasta with Clams and Mussels Mariniere
Recipe courtesy Wolfgang Puck, 2004
Show: Wolfgang Puck's Cooking Class
Episode: Pasta Sauces I
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- Recipe categories: Shellfish, Mussel, Clam, Vegetables, Shallot,
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Total Reviews: 5
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By shannoncarson7_...
atlanta, GA
on January 04, 2013
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Loved it! omitted the cheese as someone else mentioned and added a squeeze of lemon.
By aron124
North Andover, MA
on February 15, 2011
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Fantastic! I made it for my wife on Valentine's Day. I replaced the rosemary with basil and used shrimp instead of clams. Still came out as a good dish.
By jovanna_2562938
Long Island, NY
on July 26, 2009
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I looked at many recipes of this kind on the network and quite honestly they use more or less the same ingredients in different proportions--butter, olive oil, herbs, etc.. I chose this one b/c it didn't use too much butter or oil (I'm watching the waistline, but it did use many herbs of which I have a bounty of in my garden; I was glad to use those herbs here ( I also included fresh oregano. I also used a whole grain thin spaghetti for nutritional value. Being Italian, I avoid adding cheese to a seafood dish, a big No No for me, so I left that out--instead I added a squeeze of lemon at the end. All in all a very easy, tasty recipe.
By Expat in Holland
Living back in ...
on November 21, 2005
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This was lovely. The combination of the herbs, garlic and shallots was very good. The cheese just added the depth to the flavor. The shellfish took a bit longer than the recipe indicated. Other than that I will be making this quick, easy and delish dish again.
By allison_553886
Holladay, UT
on December 14, 2004
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I cook this pasta all the time. It is my all-time favorite. I substitute the wine with water, and it still works great!