Adapted from: Rachel Ray
Originally from June 2013 on my old blog
I’m a big seafood girl, but I don’t get to have it very often because of the cost. Little did I know, these clams and mussels are so darn cheap! A whole bag of mussels was only 4 dollars at Shop Rite.
This dish is just great. You get to open all the shells and pick out what’s inside, make a little mess, and enjoy yourself. It’s just delicious, and not to mention SUPER EASY! You could easily make this in under 30 minutes if you use dried pasta. I made fresh, but boxed is great too! I made this for my dad’s fiftieth birthday dinner, and it is now one of his favorite dishes of mine.
- 1 pound linguine, boxed or fresh
- 3 tablespoons extra-virgin olive oil
- 5 to 6 anchovies
- 1 red onion, finely chopped
- 4 garlic cloves, chopped
- 1 pint small cherry tomatoes
- ½ teaspoon crushed red pepper flakes
- 2 sprigs of oregano, leaves stripped and finely chopped (optional)
- a handful of fresh flat-leaf parsley leaves, chopped (optional)
- kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 3 tablespoons butter, cut into small pieces
- 2 pounds Manila (or just small) clams, scrubbed clean
- 2 pounds mussels, scrubbed clean
- ½ cup fresh basil leaves, torn
Bring a large pot of salted water to boil. Drop in the linguine and cook until just shy of al dente and drain.
While the water comes to a boil, heat the olive oil in a large pot over medium-high heat (make sure it’s a really big pot!!) Add the anchovies and melt them into the oil. Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, parsley, and black pepper to taste. Saute until the tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and reduce for 1 to 2 minutes, then melt the butter into the sauce and add the clams and mussels.
Cover the pot and cook the clams and mussels until they open, 6 to 8 minutes. Discard any unopened clams and mussels and add the pasta to the pot. Toss the linguine with the sauce for 1 or 2 minutes to make sure the pasta absorbs the flavors. Add the basil, adjust the seasonings, and serve immediately with plenty of napkins.