Ingredients
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8 ounces
Spinach Liguine
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12
Little Neck Clams, scrubbed clean
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18
Mussels, scrubbed clean
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3
Shallots, peeled and chopped
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4
Garlic Cloves, chopped
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1/4 cup
white cooking wine
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1 tablespoon
Extra Virgin Olive Oil
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3 tablespoons
Basil Pesto (previously prepared or store bought)
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1/2 teaspoon
kosher salt
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2 tablespoons
Bottled clear clam juice
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3 tablespoons
Chopped Mix herbs, such as Basil, Parsley, Oreganno, Thyme. Anything available really works
Directions
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In a large dutch oven pan, boil water and cook pasta, cooking to al dente. When draining pasta, reserve 1/2 cup of cooking liquid.
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Place pasta in a strainer, and using the same dutch oven, heat the Extra Virgin Olive Oil for 1 minute.
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Add the garlic and shallots, and cooking 3-5 minutes, until shallots are slightly translucent.
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Next add the white cooking wine and the clam juice, and bring to quick boil.
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Add the clams and mussels, and cover the pot and simmer for about 10 minutes or until all the clams and mussels have opened.
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Remove the cover and stir in the pesto sauce, mixing thoroughly, keeping a medium low light.
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Immediately add the cooked linguine and 1/4 cup of the reserved cooking water, and mix well.
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Add salt and chopped herbs. Can add a little more reserved pasta water if needed. Mix well and serve immediately.
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