Fettuccine con Frutti di Mare e Pomodori

Ingredients

1 box BARILLA Fettuccine
1/4 cup extra virgin olive oil
1 clove garlic, minced
20 (approx. 10 ounces) fresh mussels, rinsed
20 (approx. 19 ounces) fresh littleneck clams, rinsed
1/2 cup dry white wine
3/4 cup sun-dried tomatoes in oil, cut into thin strips
to taste salt
to taste freshly ground black pepper
1 tablespoon fresh parsely, chopped

Cooking Instructions

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté 2 minutes.
ADD mussels, clams and wine. Turn heat to medium-high. Cover and cook about 12 minutes or until shells are opened.
DISCARD shells and any unopened clams or mussels. Place mussels and clams back into the skillet. Add tomatoes, salt, and black pepper to taste. Set aside.
ADD pasta to the boiling water. Cook according to package directions. Drain.
ADD hot pasta immediately to skillet and mix well. Transfer to a serving platter or bowl. Sprinkle with chopped parsley.

Prep Time: 10 minutes

Cook Time: 26 minutes

Servings: 4-6