Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
- 1 1/4 pounds (500 g) fresh live clams
- 1 1/4 pounds (500 g) fresh mussels
- 12 ounces (300 g) shelled shrimp tails (you can also use other crustaceans, or a mixture of crustaceans)
- 2-3 ripe plum tomatoes
- A bunch parsley
- 1 clove garlic
- Olive Oil
- A shredded hot pepper (optional)
- Salt & pepper
- 3/4 pound (350 g) spaghetti
While doing this make sure the clam broth remains in the skillet. Next, finely mince a second clove of garlic and sauté it in 3 tablespoons of oil, in a broad skillet. When it has turned light gold, slice the tomatoes directly into the pan. Shred six basil leaves into the pan too, a touch of salt, the hot pepper if you're using it, and simmer the sauce for ten minutes.
In the meantime strain the clam juices through a fine cloth. Once ten minutes is up, stir in all the shellfish and a half cup of the strained clam juice, and simmer for five minutes more.
While the sauce is simmering, add the remaining clam juice to the pasta water, which should be boiling by now, and cook the spaghetti. Transfer the cooked spaghetti to a bowl, dribble a couple of tablespoons of oil over them, add a turn of freshly ground pepper, about 20 parsley leaves (either whole or shredded) and toss. Stir in the sauce and serve at once, with a crisp white wine.
Other Favorite Summer Fish Recipes
Other Favorite Summer Recipes