Spicy Linguine With Clams & Mussels Recipe

A seafood pasta from Food Network chef Giada de Laurentiis. "If you love shellfish, you'll go for this classic dish inspired by the many versions I've eaten while visiting the Italian island of Capri. Mussels and clams are readily available at the seafood counter of most supermarkets as well as at any fish store, and, contrary to the belief of many, they're rather inexpensive."


1 lb. linguine pasta
2 tbsp unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
3 tbsp olive oil
2 large or 4 small shallots, minced
3 garlic cloves, minced
1 cup dry white wine, such as Pinot Grigio
1 cup vegetable broth
1/2 tsp crushed red pepper flakes
12 littleneck clams, cleaned*
12 mussels, cleaned*

* To clean clams and mussels, I submerge them in a bowl of water doused with coarse cornmeal, which forces them to expel any sand. Give the shells a quick scrub with a brush, remove any beards, and you are ready to go: minimal prep for a dish that cooks up quickly and tastes fantastic.


Step 1: 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, 8-10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with 1/2 tsp salt and 1/4 tsp pepper.

Step 2: Meanwhile, in a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper. Cook, stirring frequently, until soft, 3-4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer for 2 minutes, until the liquid has reduced by half.

Step 3: Add the broth, red pepper flakes, clams and mussels. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, 5-8 minutes.

Step 4: Using tongs, remove the shellfish from the pan and reserve. (Discard any unopened shellfish.) Season the cooking liquid with 2 tsp salt and 1 tsp pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season to taste with additional salt and pepper, if needed. Arrange the reserved shellfish on top of the pasta and serve.

See more recipes from Giada de Laurentiis.

Reprinted with permission from Giada de Laurentiis’ Weeknights With Giada (2012 Clarkson Potter).