Steps

• Clean the mussel shells, then pull out the beard and set aside, purge the clams by keeping them in seawater or in 1 liter of water and 35 g of salt.

• Fill a container with water, put a colander inside and place the clams inside after also cleaning the shell, let them rest for a couple of hours, then shake them, change the water and repeat until all the sand is removed.

• Of course, if you find everything already cleaned, you save time.

• Brown the garlic in a large pan with oil, do not skimp on the oil, seafood requires more than usual, add the seafood, white wine, and cook for a few minutes.

• Add the cherry tomatoes and meanwhile, cook the spaghetti.

• Pour a ladle of pasta cooking water into the pan and cook until the seafood has opened.

• Drain the pasta al dente and add it to the sauce.

  Bon appetit

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