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Playing Curtis Stone’s 8-Minute Bolognese


  • 1 pound linguine
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 14 to 16 fresh clams
  • 1 pound mussels
  • 1/2 cup white wine
  • 2 tablespoons fresh basil, chopped


Serves: 4-6


Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add onions and cook until soft, about 2-3 minutes. Add clams, toss to combine, and cook for 2-3 minutes. Add mussels and white wine, and cover the pan to steam the clams and mussels for about 3-4 minutes, or until all the mussels and clams are open. Discard any clams and/or mussels that do not open.

To serve, plate linguine on a platter and top with seafood mixture. Garnish with basil.