Garlicky Clams and Mussels

Clams and Mussels went on sale at Henrys, and knowing how much Darrin LOVES clams and mussles, I thought I'd grab some and make a yummy dish out of them! **Quick Rant --- I asked the seafood guy to give me 2 lbs of Clams (since they were big) and 1 lb of mussels (I cut the recipe in half). When I got home, I realized that over HALF of the mussels I was given were already open meaning that they were unusable. I could only use 19 out of my 40 mussels. I was NOT a happy camper. Note to self - from now on, when wanting mussels, go to a real fish monger where I can pick and choose the items I want. OK...rant over. **

Anywho - here's the pasta recipe that I used. It was DELICIOUS! I was licking up the bowl!

Garlicky Clams and Mussels Recipe courtesy of Emeril Lagasse

Ingredients

• 3 tablespoons olive oil
• 2 whole garlic cloves, peeled
• 2 pounds mussels, scrubbed and debearded
• 2 pounds baby clams (littleneck if available), scrubbed
• 1 stick of butter, cut into tablespoons
• 2 tablespoons minced garlic, in all
• Salt and pepper
• 1 pounds fresh angel hair pasta
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup finely chopped parsley

Directions

Bring a pot of salted water up to a boil. In a large saute pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels and clams to the oil. Cover the pan and saute the seafood for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open. Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside. Place the saute pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes. Add the Sauteed mussels and clams with their liquid back into the pan. Saute for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saute pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper. Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley