Spaghetti with Clams and Mussels: Spaghetti con Vongole e Cozze

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat, and add the garlic.

3. 3

   Cook 2 minutes, then add the tomatoes.

4. 4

   Raise the heat and cook until the tomatoes give off their juices, about 10 minutes.

5. 5

   Season with salt and pepper and add the mollusks and white wine.

6. 6

   Cook, stirring and tossing, until all of the mollusks have opened, about 10 minutes.

7. 7

   Discard any that have not opened.

8. 8

   Meanwhile, cook the pasta in the boiling water until tender yet al dente, about 7 minutes.

9. 9

   Drain and add to the pan with the sauce.

10. 10

    Cook over high heat 2 minutes, adding the parsley and adjusting the seasoning with salt and pepper, to taste.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.