Garlicky Clams And Mussels

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Garlic cloves - peeled
2 lbs	908g / 32oz	Mussels - scrubbed, debearded
2 lbs	908g / 32oz	Baby clams - scrubbed
		(littleneck clams, if available)
1		Butter - cut into tablespoons
2 tablespoons	30ml	Minced garlic - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fresh angel hair pasta
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1/2 cup	73g / 2.6oz	Finely-chopped parsley

Recipe Instructions

Bring a pot of salted water up to a boil.

In a large saute pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels and clams to the oil. Cover the pan and saute the seafood for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open. Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside.

Place the saute pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes.

Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes.

Add the sauteed mussels and clams with their liquid back into the pan. Saute for 1 minute.

Remove the pasta from the water and drain. Place the pasta directly into the saute pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper.

Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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