TAGLIATELLE WITH MUSSELS, CLAMS AND PESTO

Tagliatelle with Mussels, Clams and Pesto image

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

12 littleneck clams, scrubbed
12 mussels, scrubbed, debearded
1 cup dry white wine
8 ounces tagliatelle or linguine
6 tablespoons purchased pesto
1/4 cup sliced drained oil-packed sun-dried tomatoes
1/4 teaspoon dried crushed red pepper

Steps:

Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.