Clam & Mussels with Tomato Basil Cream Sauce

• 1/2 cup white wine
• 1 garlic clove chopped
• 2 lbs. mussels
• 1 lb. littleneck clams
• 1 (26 oz) jar Chef John¹s Tomato Basil Masterpiece
• 2 tablespoons olive oil
• 1 lb. angel hair pasta, cooked

1. Scrub the clams and mussels.
2. Heat olive oil in a large saucepan.
3. Add the chopped garlic and cook slowly ­ do not brown.
4. Add the white wine and let it come to a boil.
5. Add the mussels and clams; cover and cook a few minutes until the mussels and clams open.
6. Remove mussels and clams from saucepan, saving the liquid. Discard any mussels or clams that have not opened.
7. Strain the liquid. Heat Chef John¹s Tomato Basil Masterpiece and add strained liquid to it.
8. Add the mussels and clams and cook for 2 minutes.
9. Pour over the angel hair pasta and serve immediately.

Buon Appetito!