Conchiglie With Clams And Mussels Recipes

FREGOLA WITH CLAMS AND MUSSELS

Fregola with Clams and Mussels image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

Steps:

In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

CONGHILIE WITH CLAMS, MUSSELS, AND BROCCOLI

Conghilie with Clams, Mussels, and Broccoli image

You don't often see recipes for seafood pastas that incorporate vegetables other than the occasional chopped tomato, but broccoli adds a lot of body, color, and substance to this pasta dish. I love broccoli, but if you don't, feel free to substitute your favorite green vegetable. It's a great quick, elegant meal.

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound conghilie (small shells) pasta
1 pound broccoli, cut into 1-inch florets (about 4 cups)
1/4 cup olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound small littleneck clams, scrubbed
1 pound mussels, debearded
1 cup white wine
1/3 cup chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli to the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 4 minutes more. Drain the pasta and broccoli, reserving 1 cup of the cooking liquid.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, red pepper flakes, salt, and pepper, and sauté for 1 to 2 minutes, or until fragrant. Add the clams, mussels, and wine. Cover and cook for 5 minutes, making sure all the shells have opened. (Discard any shells that remain closed.) Sprinkle with the parsley.
In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten, and toss to combine. Transfer to a platter and serve immediately.

TAGLIATELLE WITH MUSSELS, CLAMS AND PESTO

Tagliatelle with Mussels, Clams and Pesto image

Categories Herb Pasta Shellfish Tomato Quick & Easy Clam Mussel White Wine Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
1 cup dry white wine
8 ounces tagliatelle or linguine
6 tablespoons purchased pesto
1/4 cup sliced drained oil-packed sun-dried tomatoes
1/4 teaspoon dried crushed red pepper

Steps:

Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.

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