500+ grams baby clams (vongole, pippis)
500+ grams pot-ready mussels
300-400 grams spaghetti
1/2 cup 125ml dry white wine
2-3 cloves garlic, crushed
3 tomatoes, peeled, de-seeded and diced
1 small red chilli, seeded and finely diced
Extra-virgin olive oil (EVOO)
2 tablespoons chopped parsley
salt, pepper and lemon wedges to serve
1. Prepare your clams and mussels. Soak the clams in cool salted water for an hour, then rinse and drain. The mussels are pot-ready and can go straight in. Discard any that do not close when tapped.
2. Bring a large saucepan of salted water to a rapid boil, then add the spaghetti. Cook for the recommended time with the water constantly at a rolling boil.
3. While the pasta is cooking, gently heat a small amount of EVOO in a non-stick fry pan, and sweat the garlic for a couple of minutes. Add the wine and turn up the heat.
4. With about 4-5 minutes to go on the pasta, add the clams to the fry pan and cover with a lid. Shake the pan from time to time.
5. With 3-4 minutes to go on the pasta, add the mussels to the fry pan and cover with a lid.
6. When the pasta is cooked, drain it. Now you can either add the spaghetti to the pan with the mussels and clams, or if you are worried the clams have left some sand/grit in the cooking liquid, put the pasta back in the saucepan and add the mussels and clams to the pasta, then pour over some strained cooking liquid.
7. Toss through the tomatoes and chilli and season with salt and pepper. Discard and clams or mussels that do not open. Serve with lemon wedges.