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Unite the three together for pranzo al mare (lunch at the sea) and you’re in for a full-on, real-deal Italian experience.
- GENTILE LINGUINE / FEUDO MONDELLO DURUM WHOLE WHEAT LINGUINE
- MURAGLIA ESSENZA EXTRA VIRGIN OLIVE OIL (CELERY AND CHILI)
- SAN MARZANO TOMATOES
- CLAMS
- MUSSELS
- PARSELY
- 40 MINUTES
- Serves 2 to 3
- Created by Riccardo
Ingredients for this recipe
Clams and Mussels
Soak them in water for 30 minutes, wash them under running water to remove the grit and dirt.
Cook clams and mussels
Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
Shell the clams
Shell the mussels
Prepare the sauce
Heat the olive oil in a medium saucepan. Add the San Marzano tomatoes and cook over moderate heat, crushing some of the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
Add chopped parsley to the clams
Meanwhile cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Bring the tomato sauce to a simmer over moderate heat.
Serve the linguine
Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
Linguine with clams and mussels is ready!
Enjoy it!
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