Indian summer has hit San Francisco. The 86 degree weather made me want to eat fresh fruit, dip my toes in icy ocean water, drink a cold beer and eat mussels.
I made a quick shellfish pasta. Here is the recipe:Chop some cloves of garlic, 4 or 5, and 2 shallots. Mince 1/2 cup of flat-leaf parsley. Boil a pot of water.
Once the water boils toss in your pasta (I used linguine). Saute the garlic and shallots in a little bit of olive oil and 1 tablespoon of butter. After about two minutes sprinkle in about 1/2 teaspoon - 1 teaspoon red chili flakes, 2 tablespoons of parsley and a little bit of salt. Add in the shellfish (I used 1 pound of mussels and 1/2 pound of littleneck clams) and pour in 1/2- 3/4 cup dry white wine, re-salt and cover with lid. Keep at a simmer and check in 3-4 minutes, as soon as the shellfish has opened up you can turn off the heat. I tossed in 1 cup chopped fresh heirloom and cherry tomatoes with the warm sauce and served it atop the linguine with a generous sprinkling of parsley.
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