Spaghetti with Clams and Mussels

Servings: 4 to 6 » Preparation: 30 mins + 1hr soaking time » Cooking: 25 mins » Level: Medium
Ingredients:
  • 1 1/2 lb (750 g) clams, in shells
  • 1 1/2 lb (750 g) mussels, in shells
  • 2/3 cup (150 ml) dry white wine
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon dried chile pepper
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 1 lb (500 g) spaghetti
  • 2 tablespoons butter, cut up
  • 2 tablespoons finely chopped parsley

Procedure:
  1. Soak the clams and mussels in a large bowl of cold water for 1 hour
  2. Drain and rise well under cold running water
  3. Scrub or pull any beards off the mussels
  4. Place in a large saucepan, add 4 tablespoons of the wine, and cook over high heat until open, 5-10 minutes
  5. Discard any that do not open
  6. Remove about the half the shellfish from their shells
  7. Strain the cooking liquid and set aside
  8. Bring a large pot salted to a boil over high heat
  9. Saute the garlic and chile pepper in the remaining oil in a large frying pan over medium heat until garlic is pale gold, about 3 minutes
  10. Add the clams and mussels (both shelled and unshelled) and cook for 2 minutes
  11. Pour in the remaining wine and cook until it evaporates
  12. Meanwhile, cook the pasta in the boiling water until al dente
  13. Drain and add to the sauce, adding a little of the strained cooking liquid from the clams
  14. Toss with the butter and sprinkle with the parsley
  15. Serve hot