Gaby Dalkin's Clam and Mussel Pasta Recipe

by: Gaby Dalkin

Full of fresh flavors, these exclusive recipes from the chef and bestselling cookbook author are made for laid-back gatherings.

- @whatsgabycookin

Summary:

If there is one recipe that I make that instantly transports me to the Mediterranean Sea, it’s this clam and mussel pasta. Salty seafood mixed with al dente pasta and a garlicky sauce . . . absolute heaven. If you close your eyes you can feel the sea breeze on your face. Add a glass of white wine and you're in business.

Ingredients:

• 16 ounces linguini (or your favorite pasta shape)
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 8 cloves garlic, finely chopped
• 1 tablespoons Calabrian chili paste
• 1 cup white wine (Sauvignon Blanc or other)
• Freshly ground black pepper, to taste
• 2 pounds littleneck clams, scrubbed
• 2 pounds mussels, scrubbed
• ¼ cup chopped fresh parsley, plus more for garnish
• ¼ chopped fresh chives, plus chive blossoms for garnish
• Zest and juice of 1–2 lemons

Directions:

1. Bring water to a boil in a large saucepan. Cook the pasta until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the cooking pot.
2. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and Calabrian chili paste and cook until the garlic is fragrant, about 60 seconds. Add the wine and black pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.
3. If any clams or mussels don’t open, discard them. Transfer the opened clams to the pasta pot along with the sauce. Taste the sauce and adjust salt and pepper as needed. Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, chive blossoms, lemon zest and lemon juice. Transfer the clam and mussel pasta to a serving bowl and garnish with extra herbs if desired.