Shrimp, Clams And Mussels, Oh My!
I was thinking of calling this a White cioppino, but I’m pretty sure that’s not a thing. I believe a cioppino is a pretty defined recipe and I’m even more certain cioppino does not include pasta. But “cioppino Blanc” sounds fancy and Italian, and a lot better than white fish stew, yuck! Am I right? I looked up the “technical” definition of cioppino and it is a fish stew with tomatoes, served usually with a crusty bread. (Yum, to Crusty Bread!) So If I name this Cioppino Blanc, and if people were actually reading this, I’d probably get some slack. So, I’ve come up with the amazingly creative name: “Shellfish in White Wine Sauce with Spinach and Garlic on Pasta”! It’s got a real ring to it, don’t you think?
Red Sauce Or White Sauce?
The only thing that may hold be back from ordering cioppino is that I’m just not in the mood for a red sauce or cooked tomatoes. Yes, I love them, but usually fresh, not as much cooked. That’s the extreme opposite of my husbands favorite. He prefers tomatoes cooked, never raw. We are Ying and Yang like that! Anyway, the title is a mouthful, but the taste is perfection!
There is the most awesome fresh fish store in Glendale in Southern California. My sister and BK are literally walking distance from this true fish monger. when I visit, I love to cook for them and when I do, I go to Fish King.
http://www.fishkingseafood.com This visit, I picked up a pound of shrimp, and a pound each of black mussels and clams. Be still my happy heart!
This is another dinner I never cook at home because, honestly not everyone loves shell-fish like I do. It’s also not something I would ever put together just for myself. When I visit my sis and her guy, they share my deep love of the sea, especially crustaceans, so that’s where I make it! If you’re not cooking a dish like this because you’ve never tried it before, I can tell you that it’s literally the easiest thing in the world and you will be so impressed with yourself!
Here I Go With The Homemade Pasta Rant Again
Ok, I get it, not everyone wants to make their own pasta! But, if you do (and I do), please check out my Pasta Making For Beginners. It’s at https://wp.me/P9KEfL-vE . You can also just hit the link in the menu on the website under “What’s Cooking”. Whether you choose to make the pasta or use store bought, it’s still a great and easy dish to put together. (But, it’s always elevates a recipe up 5 notches with the addition of homemade pasta.)
fresh fettuccine pasta
Shellfish in White Wine Sauce – Ready, Set, Cook!
The only difficulty with a recipe like this is that it all seems to happen at once. The best advise is to get all your cleaning and chopping done first. Get a pot of water with a good amount of salt starting to boil on the stove. Here’s how I make it!
First, put on the music. This is one of those times you want to listen to great music while you are cooking. Especially if you are making your own homemade pasta. But, even if you’re not, put on the tunes. Everything you cook always tastes better when you’ve made it while listening to music you love.
Wash and Chop
Next, chop your garlic and your spinach. Clean the mussels, shrimp and clams. For the shrimp, if you have purchased uncleaned shrimp, you need to remove the shells, then with a small knife, make a slice along the entire top of the shrimp and remove the vein. Rinse and set aside. For the claims and the mussels, run underwater and if necessary, scrub off any “hair” or sand. Discard any open shells. They are not good. There are always a few in a bunch that will be already opened, it’s pretty natural.
Time to Wine
Open the wine, either chardonnay or some similar type and pour yourself a glass. This will help when timing gets short! No matter how hectic cooking can get, you realize there’s always enough time for a sip of wine! Also, be sure to measure out 1/2 cup for the sauce😉.
Zest two 🍋 lemons, then juice each and set aside. Grate 1 cup parmesan cheese, set aside.
In a large pan, add 2 tablespoons olive oil and 1 tablespoon butter, let melt. Add the garlic and the shallots. Let that cook under medium low a few minutes until the shallots are transluscent and softened. Add the mushrooms and continue to cook another 3 minutes. Season with salt and pepper. Put the pasta into the boiling water. About 11 minutes for dried pasta and about 4 minutes for fresh pasta.
In the pan with the shallots and garlic, add the clams, spinach and 1/2 cup wine plus the lemon juice. Cook until the spinach is fully wilted, about 4 minutes.
Drain the pasta, but keep about 1/2 cup for the sauce.
Back to the spinach mixture. Now, add the mussels and the shrimp. Cook another 2-3 minutes, just until the shrimp is pink. Add the lemon zest and mix again. Adjust with some salt and pepper. Add the pasta and toss to coat. To thicken, add a bit of the pasta water and toss to coat. Plate and top with parmesan cheese and a lemon wedge.
Shellfish in White Wine Sauce with Spinach and Garlic over Pasta
Ingredients
- 1 pound fresh made or dried pasta
- 1 pound shrimp, cleaned and deveined
- 1 pound fresh claims, scrubbed
- 1 pound fresh black mussels, scrubbed
- 10 ounces fresh baby spinach, cleaned and chopped
- 1/2 pound cremeni mushrooms, cleaned and sliced
- 3-4 large cloves of garlic, minced
- 2 large shallots, minced
- zest and juice of 2 lemons
- 1/2 cup chardonnay or similar white wine
- salt/pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup freshly grated parmesan cheese
Instructions
- In a large pot, fill 2/3 with water and 3 tablespoons salt, heat on high.
- In a large pan, add 2 tablespoons olive oil and 1 tablespoon butter, let melt on medium low heat. Add the garlic and the shallots. Let that cook under medium low a few minutes until the shallots are translucent and softened. Add the mushrooms and cook another 3 minutes.
- Put the pasta into the boiling water. About 11 minutes for dried pasta and about 4 minutes for fresh pasta.
- In the pan with the shallots and garlic, add the clams, spinach and 1/2 cup wine plus the lemon juice. Cook until the spinach is fully wilted, about 4 minutes. Add 1/4 teaspoon salt and some freshly ground pepper.
- Drain the pasta, reserve 1/2 cup of the pasta water for the sauce.
- Back to the spinach mixture - add the mussels and the shrimp. Cook another 2-3 minutes, just until the shrimp is pink and the mussels have opened. Add the lemon zest and mix again. Adjust seasoning with some salt and pepper to taste. Add the pasta and toss to coat. To thicken, add a bit of the pasta water and toss to coat. Plate and top with parmesan cheese and a lemon wedge.
