Pastina with Clams and Mussels

Name: Pastina with Clams and Mussels
Yield: 4 to 6 servings
Ingredients: 3 cups low-sodium chicken broth; 1 tablespoon kosher salt, plus more for seasoning; 1 pound pastina pasta or fregola (see page 81); 1/4 cup plus 3 tablespoons olive oil; 1 medium onion, chopped; Freshly ground black pepper; 2 garlic cloves, chopped; 1 cup dry Marsala wine or dry sherry; 1 cup (6 ounces) grape tomatoes; 12 littleneck clams, scrubbed; 12 mussels, scrubbed and debearded; 1/2 cup chopped fresh flat-leaf parsley leaves

December 9, 2011

Pastina refers to any tiny pasta shape, whether it’s stars, little squares, tiny shells, or riso. When you boil the pasta, undercook it just a tiny bit so it can cook together with the mussels and the clams for a few minutes, absorbing all that delicious liquid without getting mushy. In that way it’s almost like a risotto, but much easier to make.

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