Seafood pasta with lemon crumbs, lhj

4 Servings

Ingredients

Quantity Ingredient
2 Dozen littleneck clams; scrubbed
1 Dozen mussels; debearded and rinsed*
⅓ cup Dry white wine
1 cup Coarse fresh bread crumbs
2 teaspoons Grated lemon peel
2 slices Thick-sliced bacon; finely chopped
1 cup Chopped onions
2 teaspoons Minced garlic
¼ teaspoon Thyme
2 Bottles clam juice; (8 oz. each)
2 tablespoons Butter or margarine; softened
2 tablespoons Flour
1 pounds Linguine or spaghetti; cooked according to package directions
¼ cup Chopped fresh parsley

Directions

1. Place clams, mussels and wine in large saucepot. Cover; cook over high heat, 8 to 10 minutes, until clams and mussels open. Transfer clams and mussels to large bowl using slotted spoon. (Discard any unopened shellfish.) Strain shellfish broth through a fine sieve lined with damp paper towel or coffee filter; set aside. When clams and mussels are cool enough to handle, remove clams from shells and chop. Transfer to bowl; remove mussels from shells and add to chopped clams.

2. Heat large skillet over medium-high heat. Add bread crumbs; toast 3 to 5 minutes, stirring occasionally. Transfer to bowl; toss with lemon peel.

3, Cook bacon in same skillet until crisp. Transfer with slotted spoon to drain on paper towel.

4. Reduce heat to medium; add onions to drippings in skillet and cook 4 to 5 minutes until translucent. Add garlic and thyme; cook 1 minute more. Pour in reserved shellfish broth and bottled clam juice; bring to a boil.

5. Mash butter and flour in small bowl to form a paste; add to sauce with mussels and chopped clams. Boil 1 minute. Toss sauce with linguine in large bowl. Top with bread crumbs, bacon and chopped parsley.

* To clean mussels, place in medium bowl with cold water to cover; sprinkle with 1 teaspoon salt. Let stand 10 minutes. (The mussels will open and expel any sand inside.) Rinse well and drain. Pull off exposed beards.

Prep time: 30 minutes Cooking time: 15 to 18 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : To unlock the rich flavor of the mussel and clam sauce, we added an unusual garnish of toasted fresh bread crumbs and lemon peel. Serve the pasta immediately after tossing.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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