Photo: John Autry; Styling: Mindi Shapiro
Total Time
27 Mins
4 servings (serving size: about 2 cups)

Escape to the beach without actually going there and make this fresh seafood pasta dish right in the comfort of your home.

How to Make It

Step 1

Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

Step 2

Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

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Ratings & Reviews

Jackiesu's Review

September 27, 2014

clampers's Review

January 23, 2012
A classy recipe that was very easy to make. I added a few handfuls of spinach in with the tomatoes and substituted chicken broth for wine. The result was a light, delicate sauce that tasted like it was from a restaurant. Will definitely make this again. Another plus is that mussels are pretty $4 for a pound.

JIMMIC's Review

December 04, 2010
I made this with a change of half mussels for my wife and half little neck clams for myself. It was great, I served it with a spring mix salad and goat cheese with fresh fruit for dessert. Perhaps it could use a little crusty bread to go with it, though that would push the carbs up fairly high.

JillJones's Review

August 24, 2010
Terrific! I added fresh scallops and shrimp too and it was incredible. We had leftovers, but they didn't last long!

Laurie18's Review

August 08, 2010
Would make this recipe again as it was fresh and delicious.