Cappelini with Fresh Clams or Mussels

Ingredients

• 12 oz cappellini pasta, uncooked

• 3 lbs whole mussels, (about 8 cups), scrubbed and debearded

• 1/3 cup onion or shallots, chopped

• 2 Tbs olive oil

• 3 cloves garlic, minced (or more, if desired)

• 1/2 tsp thyme

• 1/2 tsp oregano

• 1/4 tsp cayenne pepper

• 1 cup dry white wine

Mussels or clams work well in this garlic rich pasta dish. Both the pasta and the shellfish cook very quickly. Be sure to assemble the ingredients before starting to cook.

Directions

• Wash and scrb mussels to remove any debris on the outside of the shell. Set aside. Heat a large pot of water to boiling for the pasta.
• Heat olive oil in a large sauté pan. Add garlic, onion or shallots, thyme, oregano, and pepper and cook for 5 minutes, stirring occasionally until onion is soft.
• Add wine and bring to a simmer.
• Cook cappellini in the boiling water until al dente (about 3 minutes), then drain.
• Add mussels to onion and wine mixture, cover and cook for 5 minutes or until the shells open. Discard any unopened shells.
• Pour pasta into a large, shallow serving dish. Pour mussels and sauce over the pasta and serve.