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