Shellfish In Red Sauce
|Mussels||1 Dozen (In Shells)|
|Clams||1 Dozen (In Shells)|
|Onion||1 Medium, sliced in wedges|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Hot cooked fettucini||1 Cup (16 tbs)|
Scrub mussels and remove "beard"; scrub clams.
Place shellfish in large pan; add water to cover.
Add salt and soak for 15 minutes; drain and rinse. (Discard "heavy" mussels because they are filled with sand and mud.) In 2-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes or till tender, stirring once.
Stir in tomato paste, water, and a little pepper.
Cook at HIGH for 1 1/2 to 2 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 8 to 10 minutes or till mussels and clams have opened, stirring twice.
Discard any unopened shellfish.
Pour sauce over fettucini.