Three Onion Gnocchi Baby Shiitake Porcini Butter With Daikon Sprouts And Oven Dried Tomatoes Food
BUCATINI WITH MUSSELS, CLAMS AND OVEN-DRIED TOMATOES
Steps:
- Debeard mussels. Soak mussels and clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.
- In a saute pan, heat the butter and garlic. Cook for 1 minute until glossy, do not brown.
- Over high heat, add mussels and clams. Deglaze with white wine and reduce by half. Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes. Pull out shellfish and reserve. Remove the bay leaf and discard.
- Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley. Toss until well blended. Serve immediately.
- Preheat the oven to 250 degrees F.
- In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
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