Recipe courtesy of Wolfgang Puck
Bucatini with Mussels, Clams and Oven-Dried Tomatoes
- Level: Intermediate
- Yield: 2 servings
- Total: 1 hr 50 min
- Prep: 1 hr 35 min
- Cook: 15 min
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.