Pasta with mussels and/or clams

Ingredients

• 400 gspaghetti No. 5 (or linguine)
• 1 pack (size unspecified)frozen clams
• 1 pack (size unspecified)frozen mussels
• 2 clovesgarlic, peeled
• 150 gpeeled tomato flesh
• 1/2 glass (size unspecified)dry white wine
• a small handfulchopped parsley
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Chop the tomatoes

   Finely chop the peeled tomatoes and set them aside.

2. 2

   Prepare the aromatics

   Peel and crush the garlic cloves. Remove the seeds from the chilli and finely chop it.

3. 3

   Soften the garlic

   Heat the oil in a large frying pan and cook the garlic until lightly golden.

4. 4

   Add tomato and chilli

   Stir in the tomato, chilli and a little of the chopped parsley.

5. 5

   Cook the sauce

   Cook for 10 minutes, then add the mussels and/or clams while still frozen.

6. 6

   Add the wine

   Cook for about 2 minutes, then pour in the white wine.

7. 7

   Reduce the sauce

   Let the alcohol evaporate, remove the garlic cloves and cook for about 5 minutes longer.

8. 8

   Boil the spaghetti

   Cook the spaghetti in plenty of salted water, then drain it while still very al dente.

9. 9

   Toss with seafood

   Add the pasta to the pan and toss it with the seafood. Divide between plates.

10. 10

    Finish and serve

    Scatter with a little fresh parsley and serve immediately.

What is pasta with mussels and clams?

This is a seafood pasta in the Italian tradition, bringing together pasta, shellfish, garlic, wine and herbs. Versions vary by coast and household; this one uses a modest amount of tomato alongside both mussels and clams.

The tomato gives the sauce body without making it a heavy, fully tomato-based dish. Finishing the pasta in the pan lets it pick up the seafood juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 583 calories, 25g protein, 75g carbs, 15g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil supplies most of the fat and the shellfish provides much of the protein. Add a green salad or vegetables alongside to round out the plate; the nutrition estimate is approximate because the seafood pack sizes and added salt are unspecified.

Choosing the seafood

Frozen shellfish: the recipe adds the mussels and clams straight from frozen, so there is no need to thaw them first. Pack sizes can vary, so check the cooking guidance on the packaging too.

Both types: the ingredient list includes a pack of each, while the method says mussels and/or clams. Use both for the listed combination, or choose one if that is what you have.

Build the sauce gently

Garlic: let the cloves turn lightly golden in the oil, but do not let them darken or burn, which can make the oil taste bitter. Removing them before serving keeps the flavour in the sauce without leaving whole cloves in the pasta.

Tomato: give it the full 10 minutes with the chilli and parsley before adding the shellfish. This allows the tomato to cook down and meld with the oil.

Get the pasta timing right

Very al dente: drain the spaghetti before it is fully cooked, since it will finish in the frying pan. Check it as it cooks rather than relying only on the packet time.

Pan finish: toss the drained pasta with the seafood so it takes on the sauce. If the pan looks dry, a small splash of pasta cooking water can help the sauce cling.

Look for these doneness cues

Sauce: after the wine has evaporated and the further 5 minutes of cooking, the tomato and shellfish juices should come together into a loose coating for the pasta.

Pasta: it should be firm but not chalky after its time in the pan. Serve as soon as it is tossed, while the pasta is hot and the sauce is at its loosest.

Serve it simply

Parsley: add the final fresh parsley just before serving for a bright herbal finish. Keep some aside from the amount used in the sauce if you want a more generous garnish.

On the side: a green salad or simply dressed vegetables make an easy contrast to the pasta. Serve straight away rather than leaving the pasta to sit in the pan.

Recipe notes & tips

• Use a wide frying pan so the seafood and pasta can be tossed without spilling.
• Prepare the garlic, chilli and parsley before heating the oil, as the first steps move quickly.
• Keep the shellfish frozen until it is time to add it to the pan.
• Taste the sauce before adding salt, since the seafood and salted pasta water may already contribute saltiness.
• Reserve a little pasta water before draining in case the sauce needs loosening.
• Serve as soon as the pasta has been tossed with the seafood.

Variations

• Use linguine: swap it for the spaghetti while keeping the same cooking and pan-finishing method.
• Choose one shellfish: use only mussels or only clams if you prefer, while following the pack's cooking guidance.
• Adjust the chilli: leave it out for a milder sauce or add more for extra heat.
• Add lemon: finish with a little lemon zest for a fresher, citrusy note.
• Use fresh parsley: chop it just before serving for a vivid herbal garnish.

Common mistakes to avoid

• Burning the garlic: cook it only until lightly golden, then continue with the tomato.
• Adding shellfish too early: follow the 10-minute tomato simmer first, then add the frozen seafood.
• Overcooking the spaghetti: drain it very al dente so it can finish in the pan.
• Skipping the pan toss: mix the pasta with the seafood so it takes on the sauce.
• Salting without tasting: check the sauce first, then season as needed.
• Letting the finished pasta sit: serve it immediately so it does not turn soft as it absorbs the sauce.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, adding a splash of water if the pasta has dried out; avoid repeated reheating.

Frequently asked questions