Feast of the Seven Fishes: Linguini with Clams and Mussels in a Spicy Red Sauce (Day Five

• Seafood

  • 1 8oz bottle Clam, juice
  • 12 Littleneck fresh clams

• Produce

  • 1 Bay leaf
  • 1 whole head Garlic
  • 1 tsp Oregano
  • 1 28 ounce can San marzano tomatoes
  • 1 Yellow onion, medium

• Pasta & Grains

  • 1 lb Linguini

• Baking & Spices

  • 1 tsp Black pepper, freshly ground (or to taste
  • 1 tsp Red pepper flakes
  • 2 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

Found on homemadeitaliancooking.com

Description

Ingredients

• 1 pound linguini
• 2 tablespoons salt
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 bay leaf
• 1 teaspoon oregano
• whole head of garlic, peeled and minced
• 1 teaspoon red pepper flakes (or to taste)
• 1 teaspoon black pepper, freshly ground (or to taste)
• 1 cup white wine (Pinot Grigio)
• 28 ounce can San Marzano tomatoes, crushed
• 1 dozen littleneck fresh clams, scrubbed and checked they are tightly closed
• 1 dozen fresh mussels. scrubbed and checked they are tightly closed -Note: Keep fresh clams and mussels in cold water with ice on top in the fridge until ready to cook.
• 1 8oz bottle clam juice (if needed)

Directions

• Bring large stock pot with water and salt to a boil. Keep simmering while making the sauce.
• In a large skillet with a lid, heat the olive oil over medium high heat. Add onion and saute for 5 minutes until soft. Add garlic, black and red pepper and oregano and saute for 1-2 minutes until fragrant. Add wine, bay leaf and tomatoes and bring to a simmer. Add fresh clams and mussels, stir and cover with lid.
• Add the linguine to the boiling water at this point. Be sure to cook the linguini al a dente (about 2 minutes short of done).
• Simmer the clams and mussels while the linguine is cooking. The clams and mussels will be done when they have opened - about 2-5 minutes. Remove the cooked clams and mussels to a large warm bowl. Toss any that do not open.
• Transfer the cooked linguini right from the pasta pot to the skillet. Combine the pasta and sauce thoroughly. If there is not enough sauce, add the clam broth at this point. Continue cooking over low heat for 2 minutes. Serve immediately with the shellfish. Either arrange in a big platter or individual serving bowls.
• Garnish with parsley and lemon wedges.