| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 pound mussels
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for pasta water
- 2 shallots, minced
- 4 cloves garlic, minced
- Pinch dry red pepper flakes
- 1/2 pound clams
- 2 sprigs tarragon, leaves stripped
- 1 sprig thyme, leaves stripped
- 1 sprig fresh rosemary
- 1/2 cup dry white wine
- 12 ounces fresh fettucine
- Salt
- Freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh tarragon leaves
- 1/4 cup grated Parmesan
Instructions
- In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
- In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
- Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
- Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 399 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 88 mg |
| Sodium | 459 mg |
Reviews
Loved it! omitted the cheese as someone else mentioned and added a squeeze of lemon.
Fantastic! I made it for my wife on Valentine’s Day. I replaced the rosemary with basil and used shrimp instead of clams. Still came out as a good dish.
I looked at many recipes of this kind on the network and quite honestly they use more or less the same ingredients in different proportions–butter, olive oil, herbs, etc.. I chose this one b/c it didn’t use too much butter or oil (I’m watching the waistline), but it did use many herbs of which I have a bounty of in my garden; I was glad to use those herbs here ( I also included fresh oregano). I also used a whole grain thin spaghetti for nutritional value. Being Italian, I avoid adding cheese to a seafood dish, a big No No for me, so I left that out–instead I added a squeeze of lemon at the end. All in all a very easy, tasty recipe.
This was lovely. The combination of the herbs, garlic and shallots was very good. The cheese just added the depth to the flavor. The shellfish took a bit longer than the recipe indicated. Other than that I will be making this quick, easy and delish dish again.
I cook this pasta all the time. It is my all-time favorite. I substitute the wine with water, and it still works great!