Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Extra-virgin olive oil

  2. 4 Garlic cloves - sliced

  3. 2 cups 125g / 4.4oz Canned tomatoes - drained, and Coarsely chopped Sea salt - to taste Freshly-ground black pepper - to taste

  4. 1 lb 454g / 16oz Manila clams - scrubbed

  5. 1 lb 454g / 16oz Small mussels - scrubbed

  6. 1/2 cup 118ml White wine

  7. 1 lb 454g / 16oz Spaghetti

  8. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat, and add the garlic. Cook 2 minutes, then add the tomatoes. Raise the heat and cook until the tomatoes give off their juices, about 10 minutes. Season with salt and pepper and add the mollusks. Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes. Discard any that have not opened. Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes. Drain and add to the pan with the sauce. Cook over high heat 2 minutes, adding the parsley and adjusting the seasoning with salt and pepper, to taste. Serve immediately. This recipe yields 6 servings. Description: "{Spaghetti Con Vongole E Cozze}"


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