You can't go wrong with a seafood pasta in our eyes.
Alex Hill takes a trip down memory lane as she recreates one of the first dishes she had in Positano, Italy a few years ago! Fresh mussels and clams give the sauce a nice straight from the sea flavor so the dish doesn’t need much!
RECIPE:
Alex Hill's Clam & Mussel Pasta in a White Wine Tomato Sauce
INGREDIENTS
½ lb littleneck clams
½ lb mussels
1 large shallot, chopped
4-5 cloves of garlic, thinly slices
1 tbsp calabrian chilis
1-2 anchovies
1 lb cherry tomatoes, halved
½ cup dry white wine
½ lb large pasta shells
1 tbsp extra virgin olive oil
Kosher salt & pepper, to taste
Chive, parsley, lemon & finishing salt for garnish
INSTRUCTIONS
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Boil water & season water with salt. Cook pasta according to instructions to al dente.
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In a wide sauté pot on medium heat, add the olive oil to a pan.
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Add anchovies and let them dissolve.
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Add garlic & shallots, season with salt & pepper and let sauté for 3 minutes.
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Add calabrian chili peppers and stir to combine.
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Add cherry tomatoes & white wine. Let the alcohol cook off for about 1-2 minutes.
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Add clams & mussels and cover the pot. Let steam for 2-3 minutes.
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Finish off with unsalted butter.
Add some pasta water and let it combine with the sauce.
Add pasta and toss to combine.
Garnish with parsley, chives, a lemon squeeze and finish with finishing salt & black pepper.