Esta es una exhibición prevé de cómo se va ver la receta de 'Fettuccine With Mussels, Clams And Pesto' imprimido.

Receta Fettuccine With Mussels, Clams And Pesto
by Global Cookbook

Fettuccine With Mussels, Clams And Pesto
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 12 x littleneck clams scrubbed
  • 12 x mussels scrubbed, debearded
  • 1 c. dry white wine
  • 8 ounce Fettuccine or possibly linguine
  • 6 Tbsp. purchased pesto
  • 1/4 c. sliced liquid removed oil-packed sun-dry tomatoes
  • 1/4 tsp dry crushed red pepper Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook till shellfish open, about 7 min (throw away any which don't open). Using tongs, transfer shellfish to bowl; cover with foil to keep hot. Reserve shellfish juices.
  2. Meanwhile, cook pasta in medium pot of boiling salted water till just tender but still hard to bite.
  3. Drain pasta; return to same pot. Add in reserved shellfish juices, pesto, sun-dry tomatoes and crushed red pepper. Toss over medium heat just till sauce coats pasta. Season with salt and pepper.
  4. Divide pasta between 2 bowls; top with shellfish and serve.
  5. This recipe yields 2 servings;
  6. can be doubled.
  7. Comments: Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or possibly lowfat sour cream) and brown sugar for dipping.