Imagine a dish that transports you straight to the sun-drenched coastal regions of Italy, where the sea breeze mingles with the aroma of fresh seafood and perfectly cooked pasta. Our Pasta Seafood Mussels Clams à la Marinière is not just a meal—it's a culinary voyage that promises to tantalize your senses and elevate your home cooking from ordinary to extraordinary. With succulent mussels and clams dancing in a white wine sauce, this recipe is your ticket to a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g pasta
- 500g mussels
- 500g clams
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup white wine
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mussels and clams under cold running water, scrubbing the shells to remove any dirt or debris. Discard any mussels or clams that are open and do not close when tapped.
- Chop the onion and mince the garlic. Rinse the fresh parsley under cold water, pat it dry, and chop it finely.
- In a large pot, bring salted water to a boil for the pasta. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the white wine and bring the mixture to a gentle simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
- Add the cleaned mussels and clams to the skillet, cover it with a lid, and cook for about 5-7 minutes or until the shells have opened. Discard any that remain closed.
- Once the seafood is cooked, add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- Season with salt and pepper to taste, and stir in the chopped fresh parsley. Cook for an additional minute to combine the flavors.
- Remove from heat and serve immediately, garnished with extra parsley if desired. Enjoy your Pasta Seafood Mussels Clams à la Marinière!
Tips
- Freshness is Key: Always buy the freshest mussels and clams possible. Look for tightly closed shells and a clean, ocean-like smell.
- Cleaning Seafood: Thoroughly scrub and rinse shellfish. Discard any that don't close when tapped, as they might be dead and unsafe to eat.
- Pasta Perfection: Cook pasta just until al dente—it will continue cooking when mixed with the seafood sauce.
- Wine Matters: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor profile.
- Don't Overcook: Shellfish cook quickly. Once the shells open, they're done to prevent rubbery texture.
- Reserve Pasta Water: This starchy liquid helps create a silky sauce and helps ingredients bind together.
- Serve Immediately: This dish is best enjoyed hot and fresh, straight from the pan to the plate.
Nutrition Facts
Calories: 725kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 30mg
