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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mussels and Clams with Pancetta in a Garlic Cream White Sauce Recipe

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This recipe for Mussels and Clams with Pancetta in a Garlic Cream White Sauce is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs fresh mussels
2 lbs fresh claims
Chopped garlic
Chopped shallots
Fresh basil
Heavy cream
White wine
Chicken broth
Pancetta
Crushed red pepper
Fresh chopped basil
1 - 2 thinly sliced jalapeņos
Salt & pepper
EVOO
Linguine
Directions:
Directions:
Cook pasta until al dente and put in a serving dish with a little evoo so the pasta does not stick.
Save some of the water to add to the sauce if there is not enough broth.
Meanwhile, in a large pot or skillet, saute pancetta and EVOO until pancetta is golden.
Add shallots, garlic and jalapeņos and red pepper flakes.
Cook until veggies are tender.
Add fresh chopped basil, white wine, clams and mussels and cover and cook until shells are open.
Add heavy cream, salt, pepper and stir.
Cook for a another minute.
Pour over linguine and serve with crusty bread
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I did not add the amounts in the ingredients, because I did not measure anything. I just added as I went. This is a very good and tasty dish. I need to make this for my brother, who I know will love it. Randy, I promise the next time I come home, this will be on the menu.

 

 

 

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