Fettuccine con Cozze, Vongole e Pomodorini Secchi |
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16 oz Fettuccine 20 Fresh Littleneck Clams, Rinsed 20 Fresh Mussels, Rinsed 1 tablespoon Fresh Parsley, Chopped 3/4 cup Sun Dried Tomatoes, Sliced Thin Black Pepper, Freshly Ground , to taste 1 clove Garlic, Minced 1/4 cup Extra Virgin Olive Oil Salt, to taste 1/2 cup Dry White Wine |
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Bring a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. Add garlic and sauté 2 minutes. Add mussels, clams, and wine. Turn heat to medium-high. Cover and cook about 12 minutes or until shells are opened. Discard shells and any unopened clams or mussels. Place mussels and clams back into the skillet. Add tomatoes, salt, and black pepper to taste. Set aside. Add Fettuccine to the boiling water. Cook according to package directions. Drain. Add hot pasta immediately to skillet and mix well. Transfer to a serving platter or bowl. Sprinkle with chopped parsley. |
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