Ingredients
12
littleneck clams, scrubbed
12
mussels, scrubbed, debearded
8
ounces tagliatelle or linguine
1/4
cup sliced drained oil-packed sun-dried tomatoes
1/4
tsp dried crushed red pepper
Directions
1.
Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
2.
Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
3.
Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.
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