Ingredients

• 1/2 pound black mussels
• 1/2 pound Little Neck clams
• 2 ounces butter
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 1 cup clam juice
• 1 bay leaf
• 1/2 cup Oven-Dried Tomatoes, recipe follows
• 6 ounces bucatini, cooked al dente in salted boiling water
• 2 tablespoons minced parsley leaves
• Salt and fresh ground black pepper
• 12 medium Roma tomatoes (2 pounds)
• 1/2 cup extra-virgin olive oil, plus additional as needed
• 1 teaspoon minced fresh thyme leaves
• 6 garlic cloves, crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar

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Instructions

1. Debeard mussels. Soak mussels and clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.
2. In a saute pan, heat the butter and garlic. Cook for 1 minute until glossy, do not brown.
3. Over high heat, add mussels and clams. Deglaze with white wine and reduce by half. Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes. Pull out shellfish and reserve. Remove the bay leaf and discard.
4. Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley. Toss until well blended. Serve immediately.
5. Preheat the oven to 250 degrees F.
6. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
7. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
8. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.