Linguine Fiera-Marka
Nicole
ingredients
- • 2 Dozen Live mussels; scrubbed, debearded
- • can o’ clams
- • 1 tbsp Olive oil
- • 1/4 cup Minced shallots
- • 2 tbsp Minced garlic
- • 2 cups White wine
- • 1/2 cups clam juice
- • 1/2 cups chicken or fish broth
- • 3 tbsp Chopped parsley
- • Salt; to taste
- • Freshly-ground black pepper;
- • 1/2 lb Fresh linguine; cooked al dente and tossed with olive oil
- • 1/2 c Grated Parmigiano-Reggiano
- • 1 tbsp Chopped parsley
- • Crusty French bread
directions
- 1
Bring a pot of salted water to a boil.
- 2
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the wine and clam juice. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir in the parsley and season with salt and pepper.
- 3
Drop the pasta into the boiling salted water. Cook for 2 to 3 minutes. Remove from the water and drain. Add the pasta directly to the saute pan. Divide the pasta between two bowls and spoon the mussels on top.
- 4
Garnish with the grated cheese and parsley. Serve with the crusty bread. This recipe yields 2 servings.
notes
The low budget alternative to Linguine Fieramosca... absolutely delicious!
Source: Nicole
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