Capellini with Seafood
uncooked clams with shell
½ pound(s), or 12 medium clams
uncooked shelled mussels
½ pound(s), or 12 medium mussels
¼ cup(s), dry, or 1/4 cup reduced-sodium vegetable broth
2 medium clove(s), minced
½ pound(s), bay, rinsed and patted dry
¼ pound(s), medium, peeled and deveined
2 Tbsp, chopped
1 Tbsp, fresh leaves
1 Tbsp, minced
⅛ tsp, freshly ground, or to taste
¼ cup(s), thyme, and/or oregano sprigs (optional)
- Scrub the clams and mussels well with a vegetable brush under cold running water. Pull off the hairy beards that may be attached to some of the mussels; if difficult, use a small knife. Place the clams and mussels in a large pot of cold water; let them soak a few minutes to release any residual grit, then drain. Repeat for several changes of water, until no sand falls to the bottom of the pot.
- Combine the clams, mussels, wine or broth, and garlic in a large saucepan; cover and cook over medium heat until the shells open, about 8 minutes; discard any that don’t open. Set the clams and mussels aside with their cooking liquid.
- Heat a large nonstick skillet. Swirl in the oil, then add the scallops, shrimp, parsley, thyme, and oregano. Sauté until the shrimp are pink and the scallops are just opaque, 5–10 minutes. Remove from the heat, and add the clams and mussels with their cooking liquid.
- Meanwhile, cook the capellini according to package directions; drain and place in a warmed serving bowl. Top with the seafood, sprinkle with the pepper, and toss to combine. Garnish with the herb sprigs, if using, and serve at once. Yields one cup per serving.