Recipe: Giada's Spicy Linguine with Clams and Mussels (using white wine, parsley and shallots)

SPICY LINGUINE WITH CLAMS AND MUSSELS
"If you love shellfish, you'll go for this classic dish inspired by the many versions I've eaten while visiting the Italian island of Capri."



"Mussels and clams are readily available at the seafood counter of most supermarkets as well as at any fish store, and, contrary to the belief of many, they're rather inexpensive. To clean clams and mussels, I submerge them in a bowl of water doused with coarse cornmeal, which forces them to expel any sand. Give the shells a quick scrub with a brush, remove any beards, and you are ready to go: minimal prep for a dish that cooks up quickly and tastes fantastic."

1 pound linguine pasta, uncooked
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, minced
3 garlic cloves, minced
1 cup dry white wine, such as Pinot Grigio
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

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, 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Meanwhile, in a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer for 2 minutes, until the liquid has reduced by half.

Add the broth, red pepper flakes, clams, and mussels. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, 5 to 8 minutes.

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

Makes 4-6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Weeknights with Giada by Giada De Laurentiis