Primi Piatti: Pasta, Rice, Soups

Classic Spaghetti with Mussels and Clams

This classic of Italian cuisine brings the Mediterranean Sea right on your table.

This dish does not require particularly demanding cooking also because it has few ingredients. Let’s dive in!


Serves: 4 | Preparation time: 20 mins | Cooking time: 15 mins

  • Clams, fresh or frozen: 450 g
  • Mussels, fresh or frozen: 450 g
  • Spaghetti or Linguine: 400 g
  • Parsley, fresh: 30 g
  • Garlic, peeled: 2 cloves
  • Chilli pepper: 1
  • Extra virgin olive oil (EVOO): 3 tbsp
  • Salt and pepper: to taste

Method

Tip: If you use fresh mussels and clams – and that’s what we strongly suggest – although your fishmonger has aldreay cleaned them, give them another clean, just to remove any sand residue that may still be present in them, especially in clams.
Do this: put the clams in a large bowl full of cold water with a spoonful of coarse salt and let them purge for at least an hour. Move the clams against each other with your hands so that they remove as much sand as possible. During this time change the water and coarse salt and repeat the operation until the water in the bowl is completely clear and clean.

Obviously these methods are not necessary if you use the frozen ones.

Clean the mussels well with a small knife and rinse them well under running water.

Mince the parsley. Crush the garlic cloves.

Brown garlic in olive oil for a couple of mins along with the chilli pepper, then remove garlic and pan-fry the mussels and the clams for a few minutes. Add the parsley, cover with a lid and cook for a few more minutes, until all the shells open.

Remove from the heat and start by separating mussels and clams from their shells. Keep some of the shells aside, along with the water the mussels and clams have cooked in.

Boil spaghetti in plenty of unsalted water and drain them when they are al dente.

Filter the cooking water and put it back in the pan. Warm it over low heat, then add the spaghetti just drained to it. Add the mussels and the clams and the minced parsley you kept aside. Stir well altogether.

Serve warm, garnish with some shells, a drizzle of olive oil and a generous sprinkle of black pepper.

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