Tagliatelle with Mussels, Clams and Pesto

• 12 littleneck clams, scrubbed
• 12 mussels, scrubbed, debearded
• 1 cup dry white wine
• 8 ounces tagliatelle or linguine
• 6 tablespoons purchased pesto
• 1/4 cup sliced drained oil-packed sun-dried tomatoes
• 1/4 teaspoon dried crushed red pepper

1. Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat.
2. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open).
3. Using tongs, transfer shellfish to bowl; cover with foil to keep warm.
4. Reserve shellfish juices.
5. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
6. Drain pasta; return to same pot.
7. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper.
8. Toss over medium heat just until sauce coats pasta.
9. Season with salt and pepper.
10. Divide pasta between 2 bowls; top with shellfish and serve.

littleneck clams, mussels, white wine, tagliatelle, purchased pesto, tomatoes, red pepper

Taken from www.epicurious.com/recipes/food/views/tagliatelle-with-mussels-clams-and-pesto-103499 (may not work)