Tagliatelle with Mussels, Clams and Pesto

1. 1

   Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat.

2. 2

   Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open).

3. 3

   Using tongs, transfer shellfish to bowl; cover with foil to keep warm.

4. 4

   Reserve shellfish juices.

5. 5

   Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.

6. 6

   Drain pasta; return to same pot.

7. 7

   Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper.

8. 8

   Toss over medium heat just until sauce coats pasta.

9. 9

   Season with salt and pepper.

10. 10

    Divide pasta between 2 bowls; top with shellfish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.