Tasting pasta with mussels, clams, and cherry tomatoes is a unique pleasure. Each bite takes you directly to the coast, lulled by the sound of waves crashing on the shore and caressed by the salty sea breeze. This simple dish encapsulates all the intense flavors of the sea.
The mussels, with their bold and intense flavor, perfectly complement the delicacy of the clams, creating a perfect balance that is enhanced by the sweetness and acidity of the cherry tomatoes. The very fresh mussels and clams, carefully selected by the trusted fishmonger, are ready to be cleaned and cooked. The aroma of garlic frying in extra virgin olive oil fills the kitchen. When the mussels and clams begin to open, releasing their flavorful liquid, you know the heart of the dish is taking shape.
At this point, the cherry tomatoes come into play, adding color and vibrancy to the dish. Their natural sweetness blends perfectly with the sea flavor, creating a light and fragrant sauce that wraps the pasta in a hug of taste. The choice of pasta is crucial: spaghetti or linguine are ideal for capturing all the sauce, making every bite an explosion of flavors.
This culinary classic is perfect for a summer dinner on the terrace, with friends and family, accompanied by a glass of fresh white wine. A small masterpiece of simplicity and taste, satisfying everyone.
Prepare pasta with mussels, clams, and cherry tomatoes and let yourself be conquered by the authentic flavors of the sea.
Don’t miss these other tasty sea main courses:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 350.70 (Kcal)
- Carbohydrates 37.73 (g) of which sugars 5.15 (g)
- Proteins 15.41 (g)
- Fat 14.69 (g) of which saturated 2.36 (g)of which unsaturated 1.40 (g)
- Fibers 2.35 (g)
- Sodium 871.41 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Mussels, Clams, and Cherry Tomatoes
- 14.11 oz spaghettoni
- 1.1 lbs clams
- 10.58 oz mussels
- 12 cherry tomatoes cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- 1 pinch salt
- 4 tbsps extra virgin olive oil
- 1/2 cup white wine
Preparation of Pasta with Mussels, Clams, and Cherry Tomatoes
Clean the mussels well, scraping them with a knife (or better, using a brush with iron bristles) and removing any beards. Wash them well, running them under a stream of water several times.
In a large pot, add the mussels, cover, and cook over medium heat. Leave on the stove until they open. Be careful to remove any closed mussels. Shell the others and strain the released liquid.
Put the clams in a pot, cover with a lid, and cook over high heat until the clams have all opened.
Remove the clams from the heat and drain them, keeping the filtered cooking liquid. Remove the shells, except for a few to garnish the dish.
In a large pan, brown the garlic clove with the olive oil. Add the clams and cook for a few minutes.
Pour the white wine and let it evaporate. Then, add the clam liquid and mix carefully. Cook for another 2 minutes.
Remove the clams from the pan and cook the mussels for a few minutes, adding their liquid. Transfer the mussels to a plate.
Now, add a tablespoon of oil to the cooking base and the cherry tomatoes, diced and deseeded. Salt and cook them over medium heat for 5-6 minutes, stirring gently.
Then, add the clams, mussels, and a little fresh chopped parsley, letting it infuse for 3 minutes.
Meanwhile, cook the spaghetti al dente and add them directly to the pan with the seasoning. Add a couple of ladles of cooking water, so that a nice creamy sauce forms.
Serve the pasta with a drizzle of oil and more parsley.
Tips for Pasta with Clams and Mussels
You can add a red chili pepper to the seasoning, to give a lively note to the dish. Add it when cooking the clams, proceeding as per the recipe. Remove the chili pepper after cooking the cherry tomatoes.
Storage for Spaghetti with Mussels and Clams
If you have leftover pasta with mussels and clams, store it in an airtight container in the refrigerator. Consume it within 1-2 days.
FAQ
Can I use frozen shellfish?
Yes, but the freshness of the shellfish makes a big difference in the taste of the dish. If you use frozen shellfish, thaw them completely before cooking.
Which type of pasta is best for this recipe?
Spaghetti, linguine, or bavette are perfect for this dish, as they hold the sauce and sea flavors well.
How can I prevent the shellfish from becoming rubbery?
Don’t overcook the mussels and clams. As soon as they open, they are ready. Remove from the heat immediately to maintain their tenderness.
