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CAPPELINI WITH FRESH CLAMS OR MUSSELS
Ingredients
12 ounces (340g) cappellini pasta, uncooked
3 pounds (1 1/4kg) whole mussels, (about 8 cups), scrubbed and debearded
1/3 cup (60g) onion or shallots, chopped
2 Tbsp (30mL) olive oil
3 cloves garlic, minced (or more, if desired)
1/2 tsp (1g) thyme
1/2 tsp (1g) oregano
1/4 tsp (1g) cayenne pepper
1 cup (240mL) dry white wine
Directions
Wash and scrb mussels to remove any debris on the outside of the shell. Set aside. Heat a large pot of water to boiling for the pasta.
Heat olive oil in a large sauté pan. Add garlic, onion or shallots, thyme, oregano, and pepper and cook for 5 minutes, stirring occasionally until onion is soft.
Add wine and bring to a simmer.
Cook cappellini in the boiling water until al dente (about 3 minutes), then drain.
Add mussels to onion and wine mixture, cover and cook for 5 minutes or until the shells open. Discard any unopened shells.
Pour pasta into a large, shallow serving dish. Pour mussels and sauce over the pasta and serve.
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