Bucatini With Mussels, Clams And Oven-Dried Tomatoes Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/2 pound Little Neck clams

1/2 cup Oven-Dried Tomatoes, recipe follows

12 medium Roma tomatoes (2 pounds)

2 ounces butter

1/4 teaspoon freshly ground black pepper

1 cup clam juice

1/2 teaspoon kosher salt

1/2 teaspoon sugar

6 ounces bucatini, cooked al dente in salted boiling water

1/2 pound black mussels

2 tablespoons minced parsley leaves

1 cup dry white wine

1 teaspoon minced fresh thyme leaves

1 bay leaf

2 tablespoons minced garlic

1/2 cup extra-virgin olive oil, plus additional as needed

6 garlic cloves, crushed

Salt and fresh ground black pepper

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