Linguine with Clams, Mussels and Cherry Tomatoes

On Saturday night, we had a few friends over for dinner.  One of our friends was here on vacation with her son, and she had mentioned to me that he was really keen on trying seafood from Spain.  So, it was our duty to make this pasta with mussels and clams.  Then our other friend arrived, who is quite a foodie and great cook himself, so we all gathered in the kitchen, and I followed his detailed instructions, because he said he had spent a good deal of time perfecting this dish.  This is the perfect summer pasta dish, easy, delicious and just a little bit spicy!

So, here are his instructions on how to make an amazing Linguine with Cherry tomatoes, clams and mussels!

For 4 people you will need:

1 kg linguine or spaghetti

1kg mussels

1/2 kg clams

4 tbsp olive oil

1/2 kg cherry tomatoes, cut in half

1/4 cup white wine

2 garlic cloves, chopped

3 dried chilli peppers

Salt and Pepper to taste

1 tbsp of parsley, chopped

Under cold running water, scrub and de-beard the mussels.  In a large stock pot add one tbsp olive oil and the mussels and clams.  Cover and cook over high heat until they open and release their water, about 5 minutes.

Strain the liquid that they released into a small bowl and set aside.  Discard any mussels or clams that have not opened.  Now, take about 10 mussels and clams out of their shells, and reserve.  Discard those shells, and keep the rest of them in their shells.

To a large sauté pan, add the rest of the olive oil, garlic, chilli pepper and the sea food without their shells.  Saute over medium heat until the garlic is just fragrant.

Now add the wine, and cook until it evaporates, about 5 minutes more.

When the wine has evaporated, add the tomatoes, your reserved clam and mussel juice and the salt.  Cook over low heat until you have a thickened sauce, about 8-10 minutes.  Take off heat while you boil the pasta.  Strain one or two minutes before the time that is on the package directions.

When the pasta has been strained, toss it into the sauce that you reserved, cooking it in with the sauce the last few minutes until al dente.

Add the chopped parsley, fresh pepper and serve.

From my kitchen (and Fernando’s) to yours,

Carla