Being from Bari, I can’t help but love seafood dishes….and these spaghettoni with clams and mussels have just that aroma….Clams are smaller clams that are caught in the sea and not farmed, therefore saltier and tastier compared to farmed clams that are larger and sweeter, which is also why they cost more. This is one of those dishes you crave when you ask for a….simple and light, yet so delicious seafood dish at a restaurant. In this, as in other recipes on my blog where mussels are present, they are opened raw, but for those who can’t do it, you can always open them in a pan and remove them as soon as they open. I used the largest spaghetti format because it’s my favorite, but the classic, square, or even linguine will do just fine…There’s not much more to say, just try it and enjoy it!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs mussels (weight with shell)
- 14 oz clams (weight with shell)
- 2 cloves garlic
- stalks parsley
- salt
- pepper
- 14 oz spaghettoni
Tools
- Wok
- Knife
Steps
First, clean the mussels by removing the beard. Rinse the clams and open the mussels with a knife, keeping all the water they release aside, (if you can’t open them raw, open them on the stove, removing them as soon as they open and keeping the water they release).
In the pan, add the oil, garlic, and parsley stalks, and sauté over moderate heat without burning the garlic.
When the oil is hot, remove the garlic and add the clams; in a few minutes, they will open. At that point, remove them from the pan, turn off the heat, and shell them. In the meantime, boil the water for the spaghettoni.
Put the clams back in the pan, turn on the heat, and add the mussels, keeping their water aside.
Cook for 2 minutes and add the filtered water from the mussels, a bit of pepper, and cook for 5 minutes. The sauce is ready.
At this point, the water will be boiling; salt it and add the spaghettoni. Cook them for about 4 minutes, then continue cooking in the sauce with the mussels and clams.
Turn on the heat under the sauce pan and use a fork to add the spaghettoni to finish cooking. If necessary, add half a ladle of cooking water.
Taste for salt, and the spaghettoni with clams and mussels are ready!! Enjoy your meal!
Storage
Spaghettoni with clams and mussels should be enjoyed as soon as they are made.
