Clams and Mussels with Tomato Basil Sauce
Ingredients
1/2 cup white wine | ||
3 garlic cloves, chopped | ||
2 lbs mussels | ||
1 lb little neck clams | ||
1 (26 oz) jar of marinara sauce | ||
1/2 cup basil, chopped | ||
2 tbs olive oil | ||
1 lb pasta, cooked according to package directions |
- Scrub the clams and mussels.
- Heat olive oil in a large saucepan, add the garlic and cook slowly, do not brown.
- Add the white wine and let it come to a boil.
- Add the mussels and clams, cover and cook a few minutes until the clams and mussels open.
- Remove the shellfish from the pan, reserving the liquid.
- Discard any that have not opened.
- Strain the liquid then return to the pan.
- Add the tomato to the pan add the mussels and clams and basil and cook for about 2 minutes
- Pour the sauce along with the shellfish atop the pasta and season with salt and pepper to taste.
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