Linguine with Clams, Mussels, and Peppers

Linguine with Clams, Mussels, and Peppers
Staff Writer
Linguine with Clams, Mussels, and Peppers

Francesco Tonelli

Linguine with Clams, Mussels, and Peppers

Linguine with clams is a timeless classic that's easy to prepare and delicious any time of year. This Italian pasta dish gets a bit of an update with the addition of mussels and sweet bell peppers, but it still comes together very quickly once all the prep is done.

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6
Servings
357
Calories Per Serving
Deliver Ingredients

Notes

Note: This dish cooks very quickly, so you'll need to have a pot of water coming to a boil while you cook the clams and mussels. Then, once the mussels and clams are cooked and the pasta is submerged in the water, start sautéing the garlic and peppers to complete the dish.

Ingredients

  • 1/4  Cup  plus 2 tablespoons extra-virgin olive oil
  • cloves garlic
  • slices fresh chile
  • 1/2  Pound  clams, scrubbed
  • 1/2  Pound  mussels, scrubbed and debearded
  • 1/2  Cup  dry white wine
  • 1  Cup  water
  • Kosher salt, to taste
  • 1  Pound  dried linguine
  • ripe plum tomatoes, peeled, seeded, and diced
  • red bell pepper, roasted, peeled, seeded, and diced
  • small yellow bell pepper, roasted, peeled, seeded, and diced
  • 1/4  Cup  chopped flat-leaf parsley

Directions

Heat 1 tablespoon of the oil in each of 2 deep, wide pots over medium heat. Smash 2 cloves of garlic. Add a smashed garlic clove and a piece of the chile to each pot and cook just until the garlic is aromatic, about 2 minutes.

Add the clams to one pot and the mussels to the other. Divide the wine and the water between the pots, cover tightly, and pan-steam until the shells open completely, 7-8 minutes. Discard any unopened clams or mussels.

Transfer the clams and mussels to a bowl and let cool until you can handle them. Pull the meat from the shells and place in a bowl. Strain the cooking liquid from the shellfish through a coffee filter and reserve separately.

Bring a large pot of salted water to a boil over high heat. Add the linguine and stir to submerge and separate the strands. Cook, uncovered, until the pasta is almost cooked, 6-7 minutes (check the cooking time for your pasta and cook it 1 or 2 minutes less than the recommended time). Reserve about ½ cup of the pasta cooking water to adjust the sauce.

While the pasta is cooking, mince the remaining garlic. Heat the remaining oil in a wide saucepan or sauté pan over medium heat. Add the minced garlic and sauté just until aromatic, about 1 minute. Add the tomatoes and bell peppers and season with a pinch of salt. Cook, stirring frequently, until the tomatoes are heated through. Add the reserved cooking liquid from the clams and mussels and simmer until everything is very hot and the liquid is reduced, about 3 minutes.

Drain the pasta in a colander. Pour the drained pasta into the saucepan with the peppers and tomatoes. Continue to cook until the linguine has absorbed the liquid, 2-3 minutes. Add the steamed clams and mussels and the parsley. If the dish appears too dry, add a bit of the reserved cooking water. Serve the linguine at once in a heated serving bowl or in pasta plates.

Nutritional Facts

Total Fat
6g
9%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
27g
21%
Protein
50g
100%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
67mg
7%
Choline, total
81mg
19%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
28mg
100%
Magnesium, Mg
59mg
18%
Niacin
2mg
14%
Phosphorus, P
420mg
60%
Selenium, Se
2µg
4%
Sodium, Na
424mg
28%
Water
87g
3%
Zinc, Zn
4mg
50%

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.