Grandpa Joe's
Spaghetti with Clams and Mussels

Also called Spaghetti con Vongole e Cozze, this is another Italian classic.

About this recipe

Italy has over 4,700 miles of saltwater coastline.  Fish and seafood are readily available everywhere.  This recipe is just one simple version of what is really an entire family of recipes – each one using a combination of whatever fresh fish happens to be available on the day of preparation.  Let your imagination (and, of course, your fishmonger) be your guide!

Ingredients

  • ½ cup extra virgin olive oil
  • 4 cloves garlic, sliced
  • 2 cups canned tomatoes, drained and coarsely chopped
  • sea salt
  • freshly ground black pepper
  • 1 pound Manila clams, scrubbed
  • 1 pound small mussels, scrubbed
  • ½ cup white wine
  • 1 pound spaghetti
  • ¼ cup Italian parsley, finely chopped

Directions

  1. In a large sauté pan, heat the olive oil over medium-high heat, and add the garlic. 
  2. Cook 2 minutes, then add the tomatoes.  Raise the heat and cook until the tomatoes give off their juices, about 10 minutes.  
  3. 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.
  4. Meanwhile, cook the pasta in boiling, salted water until tender yet al dente, according to package instructions. 
  5. Drain and add to the pan with the sauce.  Cook over high heat for 2 minutes.
  6. Add the parsley, taste, and re-season with salt and pepper, if necessary.
  7. Serve immediately.
Posted: March 2014.