"This delicious pasta recipe can be made with half clams and half
mussels or entirely with just mussels. Use as much chile as you
want."
Serving: 4 | Prep: 15m | Ready in: 45m
Ingredients
• 3 tbsps. olive oil, divided
• 1/4 onion, chopped
• 1 clove garlic, minced
• 1 cup tomato sauce
• salt and ground black pepper to taste
• 1 clove garlic, peeled
• 25 mussels, cleaned and debearded
• 1 splash dry white wine
• 20 clams in shell, scrubbed
• 1/2 tsp. red pepper flakes, or to taste
• 2 tbsps. chopped fresh parsley, or to taste
• 4 tbsps. freshly grated Parmesan cheese, or to taste
Direction
• In a saucepan, heat 1 tbsp. of olive oil on medium heat and cook onions for
3 - 5 minutes until they are translucent and soft. Add in minced garlic and
cook for 30 seconds until fragrant. Add the tomato sauce, seasoning with salt
and simmer on low heat for 15 minutes until it becomes thick.
• In a skillet, heat 1 tbsp. of olive oil and cook the peeled garlic for 1 minute.
Add in the mussels and cook for 8 minutes until they open, then move the
mussels onto a bowl. Pour white wine onto the skillet and let it evaporate.
Remove the garlic and reserve the cooking liquid.
• In another skillet, heat 1 tbsp. of olive oil and cook clams for 8 minutes
until they open. Remove 1/2 of clams and 1/2 of mussels from shells,
discarding any unopened ones. Add all the clams and mussels and the
cooking liquid onto the tomato sauce, seasoning with red pepper flakes, and
allow to simmer for a few minutes.
• At the same time, boil a big pot of lightly salted water. Cook the spaghetti,
occasionally stirring, for 12 minutes until tender but firm to bite. Drain and
add the spaghetti into the tomato sauce. Mix parsley and season with pepper
and salt, then serve with Parmesan cheese.
Nutrition Information
• Calories: 283 calories;
• Total Carbohydrate: 11.4 g
• Cholesterol: 55 mg
• Total Fat: 14.6 g
• Protein: 23.6 g
• Sodium: 658 mg