Capellini With Shellfish, Haricots Verts & Tomatoes

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 littleneck clams, scrubbed and rinsed
• 1/4 cup olive oil
• 1/2 lb large scallop (halved or quartered depending on their size)
• 6 garlic cloves, crushed
• 2 cups cored peeled and crushed plum tomatoes (i like san marzano brand) or 1 (28 ounce) can italian plum tomatoes, drained, seeded, and crushed (i like san marzano brand)
• 1/4 teaspoon dried red pepper flakes
• 1 tablespoon salt
• 1/4 lb french haricots vert, trimmed
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 lb dried capellini or 1/2 lb linguine

Recipe

• 1 put the clams and about 1/2 cup water in a medium skillet.
• 2 cover and steam over high heat until the clams open, about 2 minute discard any that don't open.
• 3 remove the clams and reserve.
• 4 strain the liquid from the pan and reserve.
• 5 in the same skillet, wiped dry, heat 2 tbs. of the oil over high heat.
• 6 add the scallops and sear on both sides until lightly browned, about 2 min.; remove and reserve them.
• 7 in the same skillet, heat the crushed garlic in the remaining 2 tbs. oil until lightly browned.
• 8 add the tomatoes and red pepper flakes and simmer over moderate heat for 15 minute.
• 9 meanwhile, bring a large pot of water to a boil and add the salt.
• 10 add the haricots verts and cook until just tender; remove with a slotted spoon and add them to the tomato sauce. (keep the water boiling.)
• 11 add the scallops, the clams, and the strained clam liquid to the tomato sauce and cook until the sauce is slightly reduced, about 3 minute
• 12 stir in the parsley.
• 13 while the sauce reduces, stir the pasta into the boiling water and cover until the water comes back to a boil.
• 14 uncover and cook until the pasta just starts to become pliable but is still somewhat firm, about 2 minute
• 15 with tongs, lift the pasta, let it drain for a moment over the boiling water, and add it to the sauce, tossing well, to finish cooking.
• 16 when the pasta is al dente, transfer the pasta and sauce to a warm serving platter or individual bowls and serve immediately.