Spaghetti With Mussels And Clams Recipe by Tania Orologio
Cooking Instructions 1 Purge the clams in water for 3 hours, changing the water 3 times. Have your fishmonger clean the mussels. In a large skillet, add the whole garlic clove, olive oil, mussels, and clams. Cover and cook until all the shells have opened. 2 Remove the garlic, season with salt, and add a pinch of red pepper flakes if you like. Deglaze with white wine and let it evaporate over high heat. 3 Cook the spaghetti. Take a ladle of the pasta cooking water and add it to the arugula and fennel. Blend until you get a smooth, creamy mixture, then add the seafood. Drain the spaghetti and toss it in the skillet with the clams and mussels. Stir well, adding a bit more cooking water if needed. 4 Serve hot with a light grating of lime zest and mullet bottarga, and finish with a drizzle of extra virgin olive oil. 1 Purge the clams in water for 3 hours, changing the water 3 times. Have your fishmonger clean the mussels. In a large skillet, add the whole garlic clove, olive oil, mussels, and clams. Cover and cook until all the shells have opened. 1 Purge the clams in water for 3 hours, changing the water 3 times. Have your fishmonger clean the mussels. In a large skillet, add the whole garlic clove, olive oil, mussels, and clams. Cover and cook until all the shells have opened. 2 Remove the garlic, season with salt, and add a pinch of red pepper flakes if you like. Deglaze with white wine and let it evaporate over high heat. 2 Remove the garlic, season with salt, and add a pinch of red pepper flakes if you like. Deglaze with white wine and let it evaporate over high heat. 3 Cook the spaghetti. Take a ladle of the pasta cooking water and add it to the arugula and fennel. Blend until you get a smooth, creamy mixture, then add the seafood. Drain the spaghetti and toss it in the skillet with the clams and mussels. Stir well, adding a bit more cooking water if needed. 3 Cook the spaghetti. Take a ladle of the pasta cooking water and add it to the arugula and fennel. Blend until you get a smooth, creamy mixture, then add the seafood. Drain the spaghetti and toss it in the skillet with the clams and mussels. Stir well, adding a bit more cooking water if needed. 4 Serve hot with a light grating of lime zest and mullet bottarga, and finish with a drizzle of extra virgin olive oil. 4 Serve hot with a light grating of lime zest and mullet bottarga, and finish with a drizzle of extra virgin olive oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cracker Barrel's Hashbrown Casserole Strawberry Cupcakes 🍓 🧁 Roasted Pepperoncini Chicken 🐔 Chili Con Carne Nordic Style Worcestershire dogs and cheese Cracker Barrel's Hashbrown Casserole Strawberry Cupcakes 🍓 🧁 Roasted Pepperoncini Chicken 🐔 Chili Con Carne Nordic Style Worcestershire dogs and cheese Fruits Chaat Strawberry Cupcakes 🍓 🧁 Chinese Glutinous Rice Cake 中式年糕 Strawberry Smoothie Cracker Barrel's Hashbrown Casserole Masala Jhalmuri/ Murmura(Bhel) Maash Daal Dahi Baray Red kidney beans kebabs 🌿🥭 Angoor Ki Khatti Meethi Chutney Pizza dough Fruits Chaat Strawberry Cupcakes 🍓 🧁 Chinese Glutinous Rice Cake 中式年糕 Strawberry Smoothie Cracker Barrel's Hashbrown Casserole Masala Jhalmuri/ Murmura(Bhel) Maash Daal Dahi Baray Red kidney beans kebabs 🌿🥭 Angoor Ki Khatti Meethi Chutney Pizza dough