Shellfish In Red Sauce Recipe
Ingredients
1 dozen fresh mussels in shells
1 dozen fresh steamer clams in shells
1 tablespoon salt
1 medium onion, thinly sliced in wedges (1/2 cup)
2 cloves garlic, minced
2 tablespoons olive oil
1 6-ounce can tomato paste
1/2 cup water
Hot cooked fettucini
Directions
Scrub mussels and remove "beard"; scrub clams.
Place shellfish in large pan; add water to cover.
Add salt and soak for 15 minutes; drain and rinse. (Discard "heavy" mussels because they are filled with sand and mud.) In 2-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes or till tender, stirring once.
Stir in tomato paste, water, and a little pepper.
Cook at HIGH for 1 1/2 to 2 minutes or till boiling.
Add shellfish.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes or till mussels and clams have opened, stirring twice.
Discard any unopened shellfish.
Pour sauce over fettucini.
Place shellfish in large pan; add water to cover.
Add salt and soak for 15 minutes; drain and rinse. (Discard "heavy" mussels because they are filled with sand and mud.) In 2-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes or till tender, stirring once.
Stir in tomato paste, water, and a little pepper.
Cook at HIGH for 1 1/2 to 2 minutes or till boiling.
Add shellfish.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes or till mussels and clams have opened, stirring twice.
Discard any unopened shellfish.
Pour sauce over fettucini.
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