For a long time I was intimidated when I even thought about cooking clams and mussels, but I’ve really gotten excited about experimenting with seafood. I’ve found that so long as you clean them well and don’t overcook them, they are pretty easy. They both have a mild and sweet taste and pair really well with Italian ingredients. This dish works because of the concentrated flavor of the dry sherry married with the delicate flavor of the seafood. I used pasta for this dish because it is a classic pairing.

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