• 1 12-ounce package Garlic-Chive pasta
• 1/2 cup dry white wine
• 1 dozen mussels, cleaned well
• 1 dozen littleneck clams, rinsed well
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 pint cherry tomatoes
• 1/4 cup, chopped chives
• sea salt, to taste
• 1/2 teaspoons freshly cracked black pepper
In a large pot, add the wine, mussels, and clams. Cover and cook until all the clams have opened, 3-4 minutes. Carefully remove the clams and mussels and transfer to a bowl.
Pour the cooking liquid through a strainer to remove any grit and reserve.
In a second pot, boil 8 cups of salted water. Add the pasta and cook until tender. Drain well.
Heat a large skillet over medium heat. Add the olive oil and sliced garlic. Cook for about 3 minutes or until golden brown. Add the tomatoes and cook, stirring occasionally until the skins blister and the tomatoes start to soften.
Pour in the reserved cooking liquid, the mussels, and clams. Cook until heated through then toss in the pasta and the chives. Season with salt and pepper, toss well, serve immediately.