Pastina with Clams and Mussels

• 3 cups low-sodium chicken broth
• 1 tablespoon kosher salt, plus more for seasoning
• 1 pound pastina pasta or fregola (see page 81)
• 1/4 cup plus 3 tablespoons olive oil
• 1 medium onion, chopped
• Freshly ground black pepper
• 2 garlic cloves, chopped
• 1 cup dry Marsala wine or dry sherry
• 1 cup (6 ounces) grape tomatoes
• 12 littleneck clams, scrubbed
• 12 mussels, scrubbed and debearded
• 1/2 cup chopped fresh flat-leaf parsley leaves

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. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes.
3. Drain.
4. While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat.
5. Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes.
6. Add the garlic and cook for 1 minute longer.
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. 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. Discard any shellfish that do not open.
10. Using tongs, remove the clams and mussels from the pan and reserve.
11. Transfer the pasta to a large serving bowl.
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. Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.

lowsodium, kosher salt, pasta, olive oil, onion, freshly ground black pepper, garlic, marsala wine, grape tomatoes, littleneck clams, mussels, parsley

Taken from www.epicurious.com/recipes/food/views/pastina-with-clams-and-mussels-376571 (may not work)