Mussels and Clams with Bucatini in Red Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 2 Tbs extra virgin olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 28 oz can crushed tomatoes, plus ¾ can of water
  • 2 tsp crushed red pepper
  • 1 dozen little neck clams
  • 1 dozen mussels
  • 1 Tbs flour
  • ½ lb bucatini pasta
  • 2 Tbs fresh parsley for garnish
Instructions
  1. Soak the mussels and clams in a large bowl of cold water mixed with one tablespoon of flour for 5 minutes. The flour will help agitate and loosen the grit in the shell fish. Pull away any beards from the mussels and then rinse with cold water and set aside.
  2. In a large pot, heat evoo on medium low. Throw in the onions and garlic and add a teaspoon of salt and a teaspoon of cracked black pepper and cook for 5 minutes, stirring consistently.
  3. Add in the crushed tomatoes, water, a teaspoon of salt and the crushed red pepper. Stir to incorporate the ingredients and simmer on low for 45 minutes.
  4. Increase the heat to medium and add in the mussels and clams. Cover the pot and steam the shell fish for 3-5 minutes, until they open wide.
  5. While the sauce is simmering, add a handful of salt to your boiling pasta water and cook the bucatini until al dente.
  6. Mix the sauce and bucatini and top with the chopped parsley before serving and enjoy with a crusty baguette.
Recipe by Keys to the Cucina at http://keystothecucina.com/2016/03/15/mussels-and-clams-with-bucatini-in-red-sauce/