I'm not a seafood person, but I love shellfish pasta! This dish is quick to make and oh so delicious! It is sure to please!
Tools you'll need:
Large Bowl
Pasta Pot with lid
Colander
Large sauce pan with lid
Cutting Board
Veggie knife
Zester
Juicer
Spoon
Measuring spoons
Measuring cups for liquid
Ingredients
2 lbs fresh mussels
Optional: 1 lb Clams, 1-2 cans large lump crab meat
2 Cups white wine (I recommend a chardonney)
2 Cups heavy whipping cream
4 tbs garlic (more if you like garlic)
1-3 tsp cracked red pepper flakes (to taste)
4 Tbs Unsalted butter
2 Large shallots or 1 Medium onion finely diced
4-6 Tbs dried parsley (to taste)
Cracked ground pepper and salt to taste
2 lemons and their zest
4-6 Tbs Capers and the liquid (I used half to 2/3 a small jar of capers)
Directions:
Prior to cooking, soak the shellfish in a cold fresh water bath for 20-30 minutes. They will expel any sand they are harboring.
Salt some water and get the water for the pasta on to boil. Once the water is boiling, cook the pasta to your desired doneness, dump and run cold water over the noodles to prevent sticking.
While the water is heating, melt the butter in the sauce pan on medium heat. Dice the shallot or onion and add that and the garlic to the butter. Cook until it is translucent. Add the cracked red pepper and the wine and capers. Cook the wine down for about 10-15 minutes. Add the cream and parsley and let simmer for 3-5 minutes.
Add the shellfish and put the lid on. Let simmer for 15 or so minutes until all the mussels/clams have opened. Zest the lemons and add to the mussels. Then, cut the lemons and juice them. Add the juice (and crab if you're adding it) and let simmer for another 3 minutes or so. Taste and add salt and pepper to taste at the time that you add the lemon. Add the pasta and mix through. Turn the heat off and plate! You may sprinkle with parmesan cheese. I haven't tried this yet, but I think it would be yummy to also cook with cut up asparagus! Mangia!
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