Pasta with Clams and Mussels Mariniere

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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.

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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.

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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.

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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!