Linguine with Clams and Mussels
- Yield: 3-4 1x
Ingredients
Scale
- 400g linguine, cooked according to package directions
- 500g clams, purged overnight
- 500g mussels, cleaned
- 6 cloves garlic, chopped
- 1 white onion, chopped
- 3 tbsp olive oil
- 3 tbsp butter
- ½ cup crisp white wine (if you don’t have white wine, you may use chicken stock or 1/2 chicken cubes dissolved in 1/2 cup water)
- parmesan cheese
- salt and pepper to taste
Instructions
- Cook the mussels in a pot of water with 3 slices of ginger. Let it cool and remove it from its shell.
- Heat olive oil and butter in a sauce pan, sauté garlic and onion until onion becomes translucent.
- Pour in the wine and add the clams and mussels, cover with the lid until clams opens (around 3-4 minutes).
- The olive oil, butter, and wine will form a syrupy sauce. You can season with salt and pepper as needed.
- Toss the linguine in the sauce and sprinkle with parmesan cheese
- Serve with or without garlic bread.