Mussels and Clams with Linguine in White Wine Sauce

What a happy Mother's Day to me! Breakfast in bed followed by reading all my favorite foodie magazines on the deck and my favorite dinner! Like many of my dinner selections, Mussels and Clams with Linguine in White Wine Sauce is super easy to prepare and includes something for everyone in the family. Don't like mussels - have clams. Don't like clams - have mussels. Don't like clams or mussels - have the linguine. We rounded out the meal with crusty bread, a mixed green salad and s'mores or strawberry shortcake for dessert. My Oldest whipped up the shortcakes, and I ate them all. The only change I would make in the meal is that we used a pinot grigio in the sauce. It was too light and I like a chardonnay better. Fire up the grill and melt a marshmallow!

Mussels and Clams with Linguine in White Wine Sauce

serves 5

2 dozen littleneck or mahogany clams
4 pounds mussels
1 cup white wine, prefer a chardonnay
1 cup chopped onion
5 garlic cloves, chopped
2 - 3 tablespoons olive oil
2 tablespoons butter
red pepper flakes
Parmesan cheese
fresh parsley

1 pound linguine, cooked and drained

Rinse clams and mussels in cold water to remove any grit and sand. Only use the ones that have tightly closed shells. Melt the butter and olive oil in a large stock pot. Add onion and cook for about 5 -8 minutes. Add garlic and cook 1 more minute. Drink a glass of wine and add a cup of wine to pot. Simmer about 3 - 4 minutes. Add the clams and mussels and simmer about 12 minutes until all shells open. Toss out unopened shells. These dudes are bad. Serve clams and mussels over linguine with a sprinkle of pepper, red pepper flakes, parm, and parsley. Don't forget the sauce!


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