Tagliatelle with Mussels, Clams and Pesto
(Tagliatelle con Cozze, Vongole e Pesto)
Ingredients:
12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
1 cup dry white wine
8 ounces tagliatelle or linguine pasta
6 tablespoons purchased pesto
1/4 cup sliced drained oil-packed sun-dried tomatoes
1/4 teaspoon dried crushed red pepper
Directions:
Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat.
Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open).
Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
Meanwhile, cook pasta in medium pot of boiling salted water until 'al dente'.
Drain pasta; return to same pot.
Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper.
Toss over medium heat just until sauce coats pasta. Season with salt and pepper.
Divide pasta between 2 bowls; top with shellfish and serve. Makes 2 servings; can be doubled.