Fresh Pasta and Seafood Salad

• 1/2 cup dry white wine
• 1 1/2 pounds (1 quart) mussels, thoroughly scrubbed in several changes of water and bearded
• 1 1/2 pounds (1 quart) clams, thoroughly scrubbed in several changes of water
• 10 ounces fresh fettuccine
• 1/4 cup olive oil
• 3 tablespoons best-quality red wine vinegar
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 1/2 cup or 1 bunch fresh basil leaves, washed and dried
• 1/2 cup or 1 bunch fresh parsley leaves, washed and dried

1. In 6-quart Dutch oven add white wine, mussels and clams and bring wine to boil over high heat.
2. Cover and cook for 5 minutes, or just until mussels and clams open.
3. Do not overcook.
4. Remove from heat, strain and discard liquid and any mussels or clams that do not open.
5. Cool slightly and when not too hot to touch, remove mussels and clams from shells and set aside.
6. Bring large pot of salted water to rolling boil.
7. Add pasta and cook just until tender but not soft.
8. Drain.
9. In large salad bowl combine warm pasta, oil and vinegar, mussels, clams, minced garlic, salt and pepper.
10. Let marinate for 20 minutes before serving.
11. Just before serving, coarsely chop basil and parsley and add to pasta.
12. Toss gently and serve immediately.

white wine, mussels, water, fresh fettuccine, olive oil, bestquality red wine vinegar, clove garlic, salt, fresh basil, parsley

Taken from cooking.nytimes.com/recipes/2291 (may not work)