Spaghetti with Clams and Mussels in a Garlic Wine Broth
Categories:
Main Course
Spaghetti with Clams and Mussels in a Garlic Wine Broth
Posted:
August 26, 2022
Elevate your weeknight pasta recipe with fresh seafood in this easy to make dish that will give you the feeling of being by the shore.
TYPE | MAIN COURSE |
SERVES | 4 to 6 |
DIFFICULTY | EASY |
PREP TIME | 15 MIN |
COOK TIME | 15 MIN |
Ingredients
- 4oz of chopped pancetta
- 1 pound of Manilla or little neck clams
- 1 pound of mussels
- 1 shallot, sliced thin
- 4 to 6 cloves of garlic, sliced thin
- 1 lemon, zested and juiced
- ¼ cup of parsley, chopped
- 1 pound of dried linguini or spaghetti
- 2 tablespoons of olive oil
- ½ teaspoon of red pepper flakes
- ¼ teaspoon of kosher salt
- 1 cup of dry white wine
- 4 tablespoons of butter
- ¼ teaspoon of black pepper
- lightly salted water as needed
Directions
- Fill a large mixing bowl of cold lightly salted water. Add the clams and mussels to the water and ensure they are fully submerged. Let soak for 15 minutes.
- After 15 minutes, drain the clams and mussels and rinse them off. Then, gently scrub the shells. If needed, debeard the mussels.
- In an All-Clad D5 Stainless 4.5 Quart Universal, add 4 oz of pancetta into the pan before turning on the burner.
- Turn the burner to medium-low and allow the pancetta's fat to render down. This should take between 6-8 minutes.
- While the pancetta renders, heat an All-Clad D3 Stainless 8 Quart Stockpot of water over high heat for the pasta. When the water is boiling add a generous amount of salt to the water. Add the pasta to the boiling water and cook using the box's instructions until al dente. Before draining the pasta, reserve 1/2 cup of pasta water. Set the pasta and reserved water aside.
- Once the pancetta is crispy, remove it from the pan and set it aside.
- Add 2 tablespoons of olive oil into the rendering. Add the shallot and sweat down for 4 minutes.
- Add the garlic and red pepper flakes and cook for an additional minute.
- Add the dry white wine to the D5 Universal Pan and bring it to a simmer.
- Add the cleaned clams and mussels to the pan. Place the lid on the pan and cook until they open up. This should take roughly 5 to 6 minutes.
- Remove the lid and remove the open clams and mussels from the pot and reserve them in a bowl. If any clams or mussels have not opened, cook for an additional minute or two. If they do not open, discard them.
- Once they are all removed, turn the heat to medium-high and let the liquid simmer for about 2 to 3 minutes.
- Lower the heat to medium-low. Add the cooked pasta, butter, and 1/4 cup of pasta water slowly. Toss the pasta to combine completely, the pasta should be coated with the sauce.
- Remove from the heat and add the reserved pancetta, clams, mussels, lemon juice, and chopped parsley. Add a couple of grinds of black pepper and toss to combine completely. Add more pasta water if needed at this point.
- Serve with crusty bread, and garnish with lemon zest, parsley, and more red pepper flakes if desired.
Pro Tip:
When you want to render fat from meat like pancetta or bacon, start with a cold pan. This will assist in rendering the fat much easier.
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