Mussel & Clam Fettuccine Recipe

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). Toss heirloom tomato wedges with 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast tomatoes for 15–20 minutes until they begin to soften and caramelize at the edges but still hold some shape. Remove from oven and set aside. Keep oven on if using for other elements.

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Cook fettuccine according to package instructions until al dente (usually 8–10 minutes for dried; 3–4 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, inspect mussels and clams: discard any with broken shells or that do not close when tapped. Scrub shells and remove beards from mussels. Pat shells dry.

In a wide deep skillet or sauté pan with a tight-fitting lid, add 1/2 cup of the white wine and bring to a simmer over medium-high heat. Add mussels and clams, cover, and steam for 4–6 minutes, shaking pan once or twice, until shells open (discard any that remain closed). Transfer opened shellfish to a bowl and reserve the cooking liquid by straining through a fine mesh into a measuring cup (should be roughly 1/2–3/4 cup).

In a large wide sauté pan over medium heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Once butter foams, add the white parts of the sliced scallions and the minced garlic. Sauté 1–2 minutes until fragrant and translucent, not browned.

Add red pepper flakes and stir for 20 seconds. Pour in the remaining 1/2 cup white wine (if you used 1 cup total) and the reserved seafood cooking liquid and 1 cup vegetable or seafood stock. Bring to a lively simmer and reduce for 3–4 minutes to concentrate flavor.

Add the roasted heirloom tomatoes and stir gently to combine, letting them heat through 1–2 minutes so they release some juices into the sauce.

Add the baby spinach in batches, stirring each batch until wilted (about 1–2 minutes total).

Return the steamed mussels and clams (in shell) to the pan, tucking some into the sauce so they warm through but do not overcook. Spoon some of the cooking juices from the bowl into the sauce to add briny flavor as needed (taste for seasoning).

Add the drained fettuccine to the pan with the sauce. Toss gently to coat the pasta, using reserved pasta water as needed to loosen and create a silky emulsion (add by small 1–2 tablespoon increments up to the reserved 1 cup). Heat 1–2 minutes so pasta absorbs sauce.

Off heat, stir in remaining 1 tablespoon butter, lemon juice, chopped parsley, grated cheese (if using), and most of the sliced scallion greens, reserving a little for garnish. Adjust seasoning with sea salt and freshly ground black pepper.

Divide fettuccine among warm bowls, making sure each portion gets an ample number of mussels and clams in their shells and plenty of roasted tomato pieces and wilted spinach. Spoon extra sauce over the top.

Garnish with remaining sliced scallions, additional chopped parsley, a light grind of black pepper, and lemon wedges on the side. Serve immediately with slices of fresh French bread for sopping up the garlic wine sauce.