My Mom took Ben and I to Doolittle’s for watching the dogs for her. Doolittle’s is probably my favorite restaurant here in town. When I eat there I like to get the parmesan crusted walleye. My mom ordered there seafood pasta which had salmon and mussels in it. I’ve had salmon before and love it but never had mussels before. They were so good, with this garlic butter sauce on them. Mussels remind me of oysters.
I found some mussels at the grocery store and the guy said they were just delivered on Thursday. We go grocery shopping on Fridays normally. I made this pasta which I had seen Giada make one day and thought it looked good. I wasn’t too impressed with this dish of hers and will probably never make it again. It was ok. Some of my mussels never opened up either when they cooked in the pan. I don’t think I’ll be buying mussels from there again. A lot of them were opened too. I wish Fargo had a good and fresh seafood place but we are in the dead center of the US so that would be kind of hard. Next week I’m making a stop to Trader Joe’s in Minneapolis. Can’t wait!Print
Spicy Linguine with Clams and Mussels
- 1 pound linguine pasta
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 large or 4 small shallots, sliced
- Kosher salt, for seasoning, plus 2 teaspoons
- Freshly ground black pepper, for seasoning, plus 1 teaspoon
- 3 cloves garlic, minced
- 1 cup white wine (recommended: Pinot Grigio)
- 1 cup vegetable broth
- 1/2 teaspoon crushed red pepper flakes
- 12 littleneck clams, cleaned
- 12 mussels, cleaned
Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.