Best 3 Tagliatelle With Mussels Clams And Pesto Recipes

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Indulge in a symphony of flavors with our tantalizing tagliatelle with mussels, clams, and pesto. This exquisite dish is a harmonious blend of tender seafood, aromatic pesto, and perfectly cooked tagliatelle pasta. Dive into the delightful combination of briny mussels, succulent clams, and the vibrant green pesto, creating a culinary masterpiece that will tantalize your taste buds. With its captivating aroma and irresistible flavors, this dish is sure to become a favorite in your kitchen.

Accompanying this main course are three additional recipes that offer unique culinary adventures. Explore the vibrant flavors of pesto with our classic pesto recipe, capturing the essence of basil, pine nuts, and Parmesan cheese. Discover the art of homemade tagliatelle pasta with our step-by-step guide, ensuring perfectly al dente texture and a delightful chew. And for a refreshing accompaniment, try our simple green salad recipe, adding a touch of crispness and lightness to balance the richness of the main course.

Let's cook with our recipes!

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO



Tagliatelle with Wild Mushrooms, Peas and Prosciutto image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 11

4 tablespoons softened unsalted butter
1 tablespoon olive oil
1/3 cup minced shallot
12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
1 teaspoon minced fresh thyme
Salt and pepper
1 cup small fresh or frozen peas, thawed
1/2 cup slivered prosciutto
1 cup heavy cream
12 ounces tagliatelle
Freshly grated Parmesan

Steps:

  • In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

PASTA WITH CLAMS, CORN, AND BASIL PESTO



Pasta with Clams, Corn, and Basil Pesto image

If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Provided by Carla Lalli Music

Categories     Dinner     Seafood     Shellfish     Clam     Pasta     Basil     Garlic     Summer     Quick & Easy     Corn     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 17

For the pesto:
1/2 garlic clove, finely grated
1/4 cup grated Parmigiano
1 cup packed fresh basil leaves (stems reserved)
3 tablespoons extra-virgin olive oil
Finely grated zest of 1/2 lemon
Kosher salt, freshly ground pepper
For the clams and pasta:
Kosher salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 small shallots, thinly sliced
1/2 cup white wine
24 littleneck or Manila clams, scrubbed
12 ounces short tubular pasta, such as mezze rigatoni
2 cups corn kernels (from 3 to 4 ears)

Steps:

  • Make the pesto:
  • In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup).
  • Cook the clams and pasta:
  • Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don't dry out.)
  • Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE



Tagliatelle with mussels & crème fraîche image

A simple-but-special main course, it's meat-free and perfect for a Friday night

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper, Treat

Time 25m

Number Of Ingredients 8

300g dried tagliatelle
1 large onion , finely chopped
2 tbsp olive oil
150ml dry white wine
200ml tub crème fraîche
2 x or 1lb 2oz packs mussels in garlic butter sauce
good handful flat leaf parsley
2 tbsp fresh chopped tarragon

Steps:

  • Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
  • Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

Nutrition Facts : Calories 758 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 4.07 milligram of sodium

Tips for Cooking Seafood Pasta:

- Always use fresh seafood for the best flavor and texture. - Clean and devein shrimp and mussels before cooking. - Use a large pot or skillet to cook the seafood so it doesn't crowd. - Cook seafood over medium-high heat so it cooks quickly and evenly. - Don't overcook seafood, or it will become tough and chewy. - Add seafood to the pasta towards the end of cooking so it doesn't overcook. - Use a flavorful sauce or broth to cook the seafood and pasta in. - Add fresh herbs and vegetables to the pasta for extra flavor and color.

Conclusion:

Seafood pasta is a delicious and versatile dish that can be made with a variety of seafood, sauces, and vegetables. With the tips and tricks provided in this article, you can easily create a delicious and impressive seafood pasta dish that your friends and family will love. So next time you're looking for a quick and easy weeknight meal, or a special dish for a dinner party, give seafood pasta a try.

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