Monday, October 20, 2008

Penne with Clams & Mussels

You don't need to go to a restaurant for a fancy seafood pasta! This is so quick and easy to make. You can even substitute the clams/mussels for shrimp or other seafood.
Penne With Clams & Mussles Recipe
2 Large cans of diced tomatoes
2 cloves garlic, diced
½ pound of littleneck clams, rinsed
½ pound of mussels, rinsed
1 pound of penne rigate, cooked al dente
½ cup of white wine, of choice
3-4 fresh basil leaves, chopped
2 teaspoons of red pepper flakes
olive oil
In a large skillet, sautee the garlic in olive oil. Add the red pepper flakes and let warm for about 30 seconds.
Add the 2 cans of diced tomatoes and bring to a simmer. Add in the white wine and simmer 10 minutes. At this point, I'll take a potato masher and mash up some of the tomatoes in the skillet to thicken the sauce.
Add the basil, clams, and mussels. Simmer for 10 minutes or until clams/mussles have opened. Discard any that do not open.

Add salt and pepper to taste.
Serve over the cooked penne.

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