Bucatini With Mussels, Clams And Oven-Dried Tomatoes
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
36
Spice
57
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Clam (little neck)60 g
Butter2 tbsps
Garlic (minced)1 cup
White Wine (dry)1 cup
Clam Juice1
Bay Leaf1 tsp
Kosher Salt1 tsp
SugarDirections:
1
Debeard mussels
2
Soak mussels and clams in tap water for 5 minutes
3
Rinse and drain
4
Repeat 2 more times
5
Reserve
6
In a saute pan, heat the butter and garlic
7
Cook for 1 minute until glossy, do not brown
8
Over high heat, add mussels and clams
9
Deglaze with white wine and reduce by half
10
Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes
11
Pull out shellfish and reserve
12
Remove the bay leaf and discard
13
Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley
14
Toss until well blended
15
Serve immediately
16
Preheat the oven to 250 degrees F
17
In a pot of boiling water, blanch tomatoes
18
Drain and refresh in ice water
19
Drain
20
Peel, core, cut into quarters, and remove seeds
21
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down
22
Drizzle generously with olive oil
23
Sprinkle with thyme and garlic
24
In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes
25
Bake until the tomatoes begin to shrivel, about 1 hour
26
When the tomatoes are cool enough to handle, transfer to a container
27
Pour olive oil over and cover the container
28
Refrigerate and use as needed