San Diego Mussel and Clam Linguine

🧂 Ingredients

• 700 g mussels

  (shell included in weight)
• 700 g clams

  (manilla, littleneck, or other small variety - shell included in weight)
• 1 cup white wine
• 1/4 cup water
• 2 tbsp olive oil
• 1 lg sweet onion

  diced
• 4 cloves garlic
• 1 med red pepper

  julienned
• 1 med carrot

  julienned
• 6 zucchini blossoms

  (or other squash blossom) cut into a chiffonade
• 130 ml coconut cream

  (a little over 1/2 cup)
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 lemon

  (zest and juice)
• 10 yellow cherry tomatoes
• 5-6 basil leaves

  chopped or torn up (plus more to garnish)
• 900 g linguine
• black pepper

  to taste

Instructions

• 1 Bring a large pot of salted water to a boil for the linguine.
• 2 Heat oil over medium-high in a large pot, then add onion and garlic. Sauté
  briefly (~30 seconds) before adding the other veggies (including the zucchini
  blossoms) and cook for an additional minute.
• 3 Add wine, water, tomato paste, coconut cream, and paprika. Cover and cook for
  two minutes.
• 4 Add mussels and clams. Reduce heat to low, cover and cook until all the
  shellfish have opened up, about 8-10 minutes.
• 5 Gently stir in the basil and cherry tomatoes, and cook for an additional minute.
• 6 Add the linguine to the pot of boiling water and cook until al dente. Drain well
  and set aside.
• 7 Serve the sauce and shellfish over a bed of linguine, and garnish with a little
  extra basil and lemon zest. Season with black pepper.

Nutrition Info