Mussel and Clam Pasta
Mussels and Clam Pasta
Equipment: Pasta Pot, Heavy Skillet
Prep Time: 10 Minutes
Fresh Mussels = 2 dozen
Dry Vermouth = 1/2 cup
Lemon = 1 whole, medium
Tuscan Finishing Butter, - 4 ounces
Chopped canned clams with juice 6-7 ounces
Spicelopedia™ Peri-Peri Seasoning 1/4 Tsp.
Optional: Parmesan Cheese and Fresh Parsley
Spaghetti, linguine, or other long pasta
6 ounces, cooked
Preheat skilled to medium hot.
Add the cleaned Mussels.
Steam the mussels, covered, until they open. Discard any that don’t.
Slice the lemon and squeeze the slices into the pan. Add lemon slices to pan.
Add the butter, chopped clams, clam juice and Peri-Peri seasoning.
Serve immediately over cooked pasta.