Mussels,Clams & Shrimp
in a Red and
White Sauce
                      INGREDIENTS:





















       WHITE SAUCE INGREDIENTS:

1/2 Cup DRY White Wine (Chardonnay)
Salt and Parsley
4 Tablespoons Olive Oil
3 Clams, 4 Shrimp, 2 Mussels
1 clove of Garlic, diced or just smashed
6-8 oz. Pasta

        RED SAUCE INGREDIENTS:

small can of Tomato sauce
Salt and Parsley
2 Tablespoons Olive Oil
3 Clams, 4 Shrimp, 2 Mussels
1 clove of Garlic, diced or just smashed
6-8 oz. Pasta

NOTE:
Mussels and Clams should have their shells closed when you
purchase them. Store on ice in refrigerator for no more than 2 days.
The smaller the Clam the more tender. I only get Vongole.
If Shrimp is purchased raw you need to peel it (running under a bit of
running cold water helps) and then devein it: On the curved top of
the Shrimp, cut a small section going from tail to the end down the
middle. There will be a digestive vein there (it's okay to eat but some
people freak out over this). Pull this out and discard.
Your Shrimp needs to be cooked. You can just buy it cooked if you
want, then defrost if necessary. To cook or defrost you can put it in
your microwave for a couple of minutes until it is white, OR just boil it
for a few minutes until Shrimp is white.



















All Seafood needs to be rinsed. "Beard" the Mussels, which is
removing it's hair by pulling it out with a knife.
NOTE: Fresh caught Mussels will have the hair. Farm grown will not.























BOTH of the Sauces start out the same way!! The only thing you'll
have to remember is that the White Sauce get's more Olive Oil than
the Red Sauce.






















I choose two colors of Linguine. Some Pasta's cook faster than
others, so make sure you read the package directions.
Generally speaking, each sauce only takes about ten minutes to
make, so time your Pasta accordingly.
Now you will notice as you saute that the shells are beginning to open.



















Add the Shrimp. For the White Sauce, add the White Wine now.



















For the Red Sauce, add the Tomato sauce. Stir both, and let both
simmer for a few minutes.



















Shells will be all the way open when done. Drain your Pasta.



















Plate Pasta and pour sauce over. Top with Parmesan.
This dish can be served as an
Appetizer if you omit the Pasta.
Serve with warmed/toasted Italian
Bread to dip in the sauce!!
   
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