Bucatini with Mussels, Clams and Oven-Dried Tomatoes
Ingredients
- 1/2 pound black mussels
- 1/2 pound Little Neck clams
- 2 ounces butter
- 2 tablespoons minced garlic
- 1 cup dry white wine
- 1 cup clam juice
- 1 bay leaf
- 1/2 cup Oven-Dried Tomatoes
- recipe follows
- 6 ounces bucatini
- cooked al dente in salted boiling water
- 2 tablespoons minced parsley leaves
- Salt and fresh ground black pepper
- 12 medium Roma tomatoes (2 pounds)
- 1/2 cup extra-virgin olive oil
- plus additional as needed
- 1 teaspoon minced fresh thyme leaves
- 6 garlic cloves
- crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
Instructions
No instructions listed