• Servings 4-6
  • Prep 5 min
  • Cook 10-15 min
  • Cuisine
  • Skill Level

Clams and Mussels with Tomato Basil Sauce


  • 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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