Pastina refers to any tiny pasta shape, whether it’s stars, little squares, tiny shells, or riso. When you boil the pasta, undercook it just a tiny bit so it can cook together with the mussels and the clams for a few minutes, absorbing all that delicious liquid without getting mushy. In that way it’s almost like a risotto, but much easier to make.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a large pot, combine the chicken broth, 3 cups of water, and 1 tablespoon of salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes. Drain.
Step 2
While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala and grape tomatoes and cook for 1 minute, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan, cover with a tight-fitting lid, and cook until all the shellfish have opened, 5 to 8 minutes. Discard any shellfish that do not open.
Step 3
Using tongs, remove the clams and mussels from the pan and reserve. Transfer the pasta to a large serving bowl. Pour the shellfish cooking liquid and vegetables over the pasta, add the remaining 3 tablespoons of olive oil, sprinkle with 1/4 cup of the parsley, and toss. Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.
