Shellfish In Red Sauce Recipe
Ingredients
| Mussels | 1 Dozen | |
| Clams | 1 Dozen | |
| Salt | 1 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Tomato Paste | 1 6 Ounce | |
| Water | 1/2 Cup (16 tbs) | |
| 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.
Chef
