"I love this recipe because it makes a great presentation," says Michael DelGrosso of DelGrosso Foods. "The seafood also adds a healthy dose of protein to the meal."
Serves: 4 to 6
1 pound angel hair pasta
1 pound littleneck clams
2 pounds mussels
2 tablespoons olive oil
1 clove garlic, chopped
1/2 cup white wine
1 jar (26 ounces) spicy tomato sauce (such as Del Grosso Uncle Fred's Fireworks Sauce)
1 tablespoon chopped basil
1. Cook pasta according to package directions. Scrub clams and mussels with a scrub brush to remove any dirt or sand. Dry and set aside in a large bowl in the fridge.
2. Add olive oil and garlic to a large saucepan over medium heat and cook about 30 seconds to 1 minute until fragrant but not browned. Add white wine and let come to a boil. Add muscles and clams, cover, and cook for 4 to 6 minutes until shellfish open. Turn off heat and remove clams and mussels from saucepan, discarding any whose shells remain closed. Save the liquid from the saucepan and strain it.
3. In another saucepan, heat tomato sauce and strained liquid over medium heat. Mix in basil, clams, and mussels and cook for 2 minutes. Pour over pasta and serve immediately.