Fresh Pasta and Seafood Salad

1. 1

   In 6-quart Dutch oven add white wine, mussels and clams and bring wine to boil over high heat.

2. 2

   Cover and cook for 5 minutes, or just until mussels and clams open.

3. 3

   Do not overcook.

4. 4

   Remove from heat, strain and discard liquid and any mussels or clams that do not open.

5. 5

   Cool slightly and when not too hot to touch, remove mussels and clams from shells and set aside.

6. 6

   Bring large pot of salted water to rolling boil.

7. 7

   Add pasta and cook just until tender but not soft.

8. 8

   Drain.

9. 9

   In large salad bowl combine warm pasta, oil and vinegar, mussels, clams, minced garlic, salt and pepper.

10. 10

    Let marinate for 20 minutes before serving.

11. 11

    Just before serving, coarsely chop basil and parsley and add to pasta.

12. 12

    Toss gently and serve immediately.

* Per serving · 4 servings · Values may vary.