Clams, mussels, and shrimp cook in a mixture of tomato paste and white wine before being tossed with cascatelli in this ...

Clams and mussels have a storied history. Ancient Romans and Native Americans both ate mussels, and Native Americans even smoked and dried them as a preservation technique. Likewise, people have ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Everywhere you go along the coastline of Italy it will be offered to you in some form or another, perhaps with cozze e vongole (mussels and clams), patelle ... Add the pasta to the pan with ...

To get the al dente perfect bite, cook the pasta 1 minute less then instructed ... Salt 0.6g Wash the clams and mussels under cold water, discard broken ones and any that do not close when tapped ...

4. Add flour and stir until a roux is created. 5. Add clam juice and fish stock and bring roux to a simmer. 6. Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open.