Spaghetti with mussels and clams, also known as spaghetti alle vongole e cozze in Italian, is a classic seafood dish that is both simple and elegant. This dish combines the flavors of tender shellfish, al dente pasta, and a savory garlic white wine sauce for a delicious and satisfying meal.
The dish is typically made with fresh mussels and clams, which are steamed in a flavorful broth made with garlic, white wine, and olive oil. The cooked shellfish are then tossed with spaghetti pasta and the flavorful broth to create a simple yet delicious seafood pasta dish.
Whether you’re a seafood lover or simply looking for a comforting pasta dish, spaghetti with mussels and clams is a perfect choice that is sure to impress. So, let’s get started and learn how to make this classic Italian recipe!
- 1 pound spaghetti
- 1 pound fresh mussels, scrubbed and debearded
- 1 pound fresh clams, scrubbed
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- Fresh parsley, chopped
- Cook the spaghetti according to the package instructions in a pot of boiling salted water until al dente. Drain and set aside.
- While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
- Add the white wine to the skillet and let it come to a simmer. Add the mussels and clams to the skillet and cover with a tight-fitting lid. Cook for 5-7 minutes, shaking the skillet occasionally, until the shellfish have opened.
- Remove any shellfish that have not opened and discard them. Season the broth with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet and toss to combine with the shellfish and sauce. If the pasta seems too dry, add a ladle or two of pasta water to loosen it up.
- Serve the spaghetti with mussels and clams hot, garnished with chopped parsley.
Enjoy your delicious and flavorful spaghetti with mussels and clams!
Enjoy your meal!
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