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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The rich flavor of the mussel and clam together. Ingredients:
2 dozen littleneck clams, scrubbed |
1 dozen mussels, debearded and rinsed |
1/3 cup dry white wine |
2 teaspoons grated lemons, rind of |
2 slices thick-sliced bacon, finely chopped |
1 cup chopped onion |
2 teaspoons minced garlic |
1/4 teaspoon thyme |
2 (8 ounce) bottles clam juice |
2 tablespoons butter or 2 tablespoons margarine, softened |
2 tablespoons flour |
1 lb linguine or 1 lb this spaghetti, cooked according to package directions |
1/4 cup chopped fresh parsley |
Directions:
1. Place clams, mussels and wine in large saucepot.
2. Cover, cook over high heat for 8-10 minutes until clams and mussels are open.
3. Transfer clams and mussels to large bowl using slotted spoon (Discard any unopened shellfish).
4. Strain shellfish broth through a fine sieve lined with damp paper towel, set aside.
5. When clams and mussels are cool enough to handle, remove clams from shells and chop.
6. Transfer to bowl, remove mussels from shells and add to chopped clams.
7. Heat large skillet over medium-high heat.
8. Add bacon in same skillet and cook until crisp.
9. Transfer with slotted spoon to drain on paper towel.
10. Reduce heat to medium, add onions to drippings in skillet and cook for 4 minutes until translucent.
11. Add garlic and thyme, cook 1 minute more.
12. Pour in reserved shellfish broth and bottled clam juice and bring to a boil.
13. Mash butter and flour in small bowl to form a paste, add to sauce with mussels and chopped clams.
14. Boil 1 minute.
15. Toss sauce with linguine in large bowl.
16. Top with bacon and chopped parsley.
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