lkshanken's Notes:
8 ounces Spinach Liguine Ask a question about this ingredient
12 Little Neck Clams, scrubbed clean Ask a question about this ingredient
18 Mussels, scrubbed clean Ask a question about this ingredient
3 Shallots, peeled and chopped Ask a question about this ingredient
4 Garlic Cloves, chopped Ask a question about this ingredient
1/4 cup white cooking wine Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
3 tablespoons Basil Pesto (previously prepared or store bought) Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons Bottled clear clam juice Ask a question about this ingredient
3 tablespoons Chopped Mix herbs, such as Basil, Parsley, Oreganno, Thyme. Anything available really works Ask a question about this ingredient
In a large dutch oven pan, boil water and cook pasta, cooking to al dente. When draining pasta, reserve 1/2 cup of cooking liquid.
Ask a question about this stepPlace pasta in a strainer, and using the same dutch oven, heat the Extra Virgin Olive Oil for 1 minute.
Ask a question about this stepAdd the garlic and shallots, and cooking 3-5 minutes, until shallots are slightly translucent.
Ask a question about this stepNext add the white cooking wine and the clam juice, and bring to quick boil.
Ask a question about this stepAdd the clams and mussels, and cover the pot and simmer for about 10 minutes or until all the clams and mussels have opened.
Ask a question about this stepRemove the cover and stir in the pesto sauce, mixing thoroughly, keeping a medium low light.
Ask a question about this stepImmediately add the cooked linguine and 1/4 cup of the reserved cooking water, and mix well.
Ask a question about this stepAdd salt and chopped herbs. Can add a little more reserved pasta water if needed. Mix well and serve immediately.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
