This is the type of meal that seems so intimidating, but is so easy, and gives the impression that you really know your way around the kitchen. It’s also great for dinner parties because you can make a lot of it at one time. Just add up the number of guests and plan on 3-5 mussels and clams per person.
Clean your mussels and clams! Fill a bowl with enough water to cover mussels and clams. Add 1 cup of flour and let mixture sit for about an hour. This helps the clams to spit out any sand that they are holding in their shells.
They are usually scrubbed clean at the store, but give them a good scrub and rinse. Pull off any black strings (I think they are actually called the beard). Strain and set aside or back in the refrigerator.
What you need:
1 lb of mussels
1 lb of clams
1 lb of peeled and deviated shrimp
1 box of Fettuccini
1 large shallot, chopped
3 garlic cloves
1 cup of vegetable broth
Olive oil (approx 1/4 cup)
1 cup of dry white wine (really any kind will do, pour a glass for you to drink and a glass to use in your dish!)
1 tsp salt
Crushed red pepper flakes (adjust to taste, remember you can always add more but once it’s in, it’s in)
1 tsp of paprika
1 bay leaf (optional…this goes in as the whole leaf, don’t chop!!)
1/4 cup chopped Parsley
Big lemon wedges (great for garnish)
Heat a burner to medium high heat, boil a big pot of water, when bubbling add fettucini
Heat another burner to medium heat
In a deep skillet or pot add olive oil and shallot
Simmer until shallots soften
Add garlic (garlic last, it cooks faster than the shallot and we don’t want it to burn)
Once garlic and shallot are nice and soft, add white wine and vegetable broth
Add salt, pepper, crushed red pepper, paprika and bay leaf
Once the broth is nice and bubbly add your shrimp, mussels and clams (cook about 9 minutes)
Remove from heat.
Strain fettuccini, add it to your mussels, clams and shrimp. Toss it well in the broth. Give it a good squeeze of lemon, an extra pinch of salt and sprinkle parsley across the top.
Total show stopper.