Tagliatelle with Mussels, Clams and Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1 cup dry white wine
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 101 g(34%)
- Cholesterol 55 mg(18%)
- Fat 23 g(35%)
- Fiber 5 g(21%)
- Protein 42 g(83%)
- Saturated Fat 3 g(16%)
- Sodium 1341 mg(56%)
- Calories 866
Preparation Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.
Preparation Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.
