Haylie Duff's Mussels & Clams Over Linguine
December 3, 2013
EntreeDinnerFood & Drinks
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 Linguine
Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
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
Bring a big pot of water to boil and add fettuccini
Cook fettuccini according to package directions, then strain and set aside
Bring a skillet to medium heat
Add olive oil and chopped shallot
Saute until shallots soften, then add the garlic
Once the garlic has softened, add the white wine and vegetable broth
Add salt, cayenne, black pepper, crushed red pepper, paprika and bay leaf
Once the broth is nice and bubbly, add mussels, clams and shrimp
Boil about 8 minutes, or until the shells have opened
Add the fettuccini to the pot and toss well
Squeeze the lemon across the top and add a pinch of sea salt
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.