Pastina with Clams and Mussels

1. 1

   In a large pot, combine the chicken broth, 3 cups of water, and 1 tablespoon of salt, and bring to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes.

3. 3

   Drain.

4. 4

   While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat.

5. 5

   Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes.

6. 6

   Add the garlic and cook for 1 minute longer.

7. 7

   Add the Marsala and grape tomatoes and cook for 1 minute, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

8. 8

   Add the clams and mussels to the pan, cover with a tight-fitting lid, and cook until all the shellfish have opened, 5 to 8 minutes.

9. 9

   Discard any shellfish that do not open.

10. 10

    Using tongs, remove the clams and mussels from the pan and reserve.

11. 11

    Transfer the pasta to a large serving bowl.

12. 12

    Pour the shellfish cooking liquid and vegetables over the pasta, add the remaining 3 tablespoons of olive oil, sprinkle with 1/4 cup of the parsley, and toss.

13. 13

    Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.

* Per serving · 4 servings · Values may vary.