Steps

• Place the clams in a bowl covered with cold water and a handful of coarse salt. Leave them for 2 hours, changing the water twice. Clean the mussels, removing encrustations, the beard, and the filaments covering them. Place clams and mussels separately in two pans with oil and a clove of garlic and cover them with the lid until they have opened. Open the shellfish, discarding those that remain closed, and set aside some with their shells for plate decoration. Filter the liquid with a fine mesh strainer and keep it warm.

  

• Wash the cherry tomatoes, cut them into pieces, and brown them in a pan with a garlic clove that will be removed later. Add the shellfish and let them season over medium heat. Splash with the reserved liquid and keep on low heat.

  

• Bring water to a boil and as soon as it boils, add the spaghetti (without breaking them and without adding salt). Drain them halfway through cooking and pour them into the pan with the shellfish. Continue cooking by stirring and adding a little pasta water if necessary. Add the hot chili pepper (I used one preserved in oil). At the end of cooking, sprinkle with chopped parsley and serve your Simple Spaghetti with Mussels and Clams.