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Alex Hill’s Clam & Mussel Pasta in a White Wine Tomato Sauce
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 .
Ingredients
Instructions
Step 1
Boil water & season water with salt. Cook pasta according to instructions to al dente.
step 2
In a wide sauté pot on medium heat, add the olive oil to a pan.
step 3
Add anchovies and let them dissolve.
step 4
Add garlic & shallots, season with salt & pepper and let sauté for 3 minutes.
step 5
Add calabrian chili peppers and stir to combine.
step 6
Add cherry tomatoes & white wine. Let the alcohol cook off for about 1-2 minutes.
step 7
Add clams & mussels and cover the pot. Let steam for 2-3 minutes.
step 8
Finish off with unsalted butter.
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