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Tagliolini with Clams and Mussels
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Submitted by:
Jimmy |
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This a dish that I made as a first course at a restaurant i cooked at. |
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INGREDIENTS:
- 1 pound(s) , Mussels
- 1 pound(s) , Fresh hard Shell Clams
- 4 tablespoon(s) , Olive Oil
- 1 small , Onion Finely Chopped
- 2 large , Garlic Cloves Finely Chopped
- 1 bunch , Fresh Parsley Chopped
- 3/4 cup(s) , Dry White Wine
- 1 cup(s) , Fish Stock
- 1 small , Red Chili Pepper Seeded and Chopped
- 12 ounces , Squid Ink Tagliolini Pasta
- 0 to taste , Salt and Pepper
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| Instructions: |
Scrub the mussels and clams under cold running water and discard any that are open or damaged. Heat half the oil in a large pot, add the onion and cook gently for about 5 minutes until softened. Sprinkle in the garlic, then add about half the parsley sprigs, with salt and pepper to taste. Add the mussels and clams and pour in the wine. Cover with the lid and bring to a boil over a high heat. Cook for about 5 minutes, shaking the pan frequently, until the shellfish have opened.
Turn the mussels and clams into a fine strainer set over a bowl and let the liquid drain through. Discard the aromatics in the sieve, together with the mussels or clams that have failed to open. Return the liquid to the clean pot and add the fish stock. Chop the remaining parsley finely and add it to the liquid with the chopped chile. Bring to a boil, then lower the heat and simmer, stirring, for a few minutes until slightly reduced. Turn off heat.
Remove and discard the top shells from about half the mussels and clams in the pan of liquid and seasonings, then cover the pan tightly and set aside.
Cook the pasta according to the instructions on the package. Drain well, then return to the clean pot; toss with the remaining olive oil. Put the pot of shellfish over a high heat and toss to quickly heat the shellfish through and combine with the liquid and seasonings. Divide the pasta among four warmed plates, spoon the shellfish mixture over and around, then serve immediately, sprinkled with parsley. Serves 4. |
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