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Shellfish Pasta

This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh!



4 Tbsp butter plus 1 Tbsp olive oil

1 large leek, cleaned and diced

1 onion, diced

1 jalapeño pepper, seeded and sliced

1 red pepper, cut into large diced

1 link Andouille sausage, diced

4 cloves garlic, minced


2 lb fresh mussels

8 littleneck clams

1 cup dry white wine

8 shrimp, peeled and deveined

2 plum tomatoes, halved and then quartered


1/2 lb favorite pasta

1 Tbsp capers, drained

Palmful fresh parsley, minced


Get a medium pot of well-salted water to the boil for the pasta.


In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the skillet for about 8-10 minutes, stirring often. Add the garlic and cook another 2-3 minutes.


This is a good time to cook your pasta.


While the pasta cooks, add the mussels and clams to the skillet.  Add the wine and cover the skillet.  Allow the shellfish to open (about 3-5 minutes). When the mussels and clams have opened, add the shrimp, tomatoes and capers, and stir. Re-cover the skillet and cook/steam for another 2-3 minutes, just until the shrimp turn pink and are cooked through (be careful not to overcook!).


Drain and plate the pasta. Top with the shellfish and garnish with parsley. Serve with lemon.


Serves 3-4.


Cook’s Notes: I think multicolor tortellini is a great pasta to serve this fun dish with. But I’ve made this for many people with many pastas and this last one was fantastic. And grape tomatoes are also a great substitute for plum (diced) tomatoes.







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