Let’s be honest, we couldn’t dish on all things food with Haylie Duff and not share one of our favourite recipes of hers, now could we? This classic dish, makes for one of those sophisticated meals that doesn’t take a ton of prep work. Whip it up for your guests at your next dinner party and I swear you’ll have friends for life. You can find this beauty, plus so much more, in her new cookbook, The Real Girl’s Kitchen.

Mussels & Clams over LinguineA decadent dish fit for a queen
prep time
10 Minute/s
cook time
30 Minute/s
total time
40 Minute/s
Serves 6Ingredients
  • 16-ounce box fettuccini
  • 1/4 cup olive oil
  • 1 chopped shallot
  • 3 cloves garlic
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 1 teaspoon sea salt
  • Sprinkle cayenne pepper
  • 1 teaspoon black pepper
  • Crushed red pepper to taste
  • 1 teaspoon paprika
  • 1 whole bay leaf (optional)
  • 1 pound mussels
  • 1 pound clams
  • 1 pound peeled and de-veined shrimp
  • Lemon wedges
  • 1/4 cup flat-leaf parsley
Instructions
  1. Bring a big pot of water to boil and add fettuccini
  2. Cook fettuccini according to package directions, then strain and set aside
  3. Bring a skillet to medium heat
  4. Add olive oil and chopped shallot
  5. Saute until shallots soften, then add the garlic
  6. Once the garlic has softened, add the white wine and vegetable broth
  7. Add salt, cayenne, black pepper, crushed red pepper, paprika and bay leaf
  8. Once the broth is nice and bubbly, add mussels, clams and shrimp
  9. Boil about 8 minutes, or until the shells have opened
  10. Add the fettuccini to the pot and toss well
  11. Squeeze the lemon across the top and add a pinch of sea salt
  12. Garnish with chopped parsley

PS – Don’t forget to enter to win a signed copy of The Real Girl’s Kitchen right here! 

Recipe & Photography: The Real Girl’s Kitchen by Haylie Duff. Published by arrangement with Razorbill, a member of the Penguin Random House Company. Copyright © Little Moon Entertainment, Inc., 2013.