PASTA WITH CLAMS, MUSSELS & CHERRY TOMATOES

This recipe is a symphony of fresh, vibrant ingredients that evoke the essence of coastal Italian cuisine.

Tender tubettini pasta pairs perfectly with succulent clams and mussels, while cherry tomatoes add a touch of sweetness.

Embellished with aromatic garlic, a pinch of spicy chili pepper and a splash of dry white wine, this dish is a celebration of simple yet sophisticated flavors.

Why You’ll Love This Recipe

• Authentic Coastal Flavor: Brings the essence of Mediterranean seaside cooking to your table.
• Simple Ingredients: Relies on fresh, high-quality ingredients for bold and natural flavors.
• Quick to Prepare: Perfect for a special meal without hours of preparation.

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Ingredients:

• 14 oz (about 4 cups) tubettini pasta
• 1.1 lbs (about 50-60) clams
• 1.1 lbs (about 50-60) mussels
• 1 cup cherry tomatoes
• 4 cloves garlic
• 1 red chili pepper
• 1 cup dry white wine
• Extra virgin olive oil (as needed)
• Salt (to taste)
• Fresh parsley, chopped (as needed)
• Fresh basil (as needed)

Method:

Cleaning the Mollusks

• Rinse the clams and mussels under cold running water. Remove any impurities and, for the mussels, remove the beard.
• Place the clams in a bowl with water and salt for about 30 minutes to purge them.

Opening the Mollusks

• In a large skillet, heat a drizzle of extra virgin olive oil and add 2 cloves of crushed garlic and the chili pepper cut in half.
• Add the clams and mussels and cover with a lid. Cook over high heat until the mussels open (about 5-7 minutes).
• Deglaze with white wine and allow the alcohol to evaporate.
• Remove the shellfish from the pan, strain the cooking liquid, and set aside.
• Separate most of the shellfish from their shells, leaving some whole for decoration.

Preparing the Seasoning

• In another skillet, heat another drizzle of extra virgin olive oil and add the remaining 2 cloves of finely chopped garlic.
• Add the halved cherry tomatoes and cook over medium heat for about 5 minutes.
• Pour the strained cooking liquid into the pan and let it season for a few minutes.

Cooking the Pasta

• Cook the tubettini in plenty of salted water until al dente, then drain.
• Add the tubettini to the sauce in the skillet and mix well.
• Add the shelled shellfish and combine everything together.

Final Touches

• Add the chopped parsley and basil.
• Adjust salt if necessary.

Serve

• Plate the tubettini, garnishing with the whole shellfish and a drizzle of raw extra virgin olive oil.

Tips for Success: Use fresh clams and mussels for the best flavor and go easy on the salt since the shellfish liquid naturally seasons the dish. Adjust the chili pepper to your preferred level of heat for a personalized touch.

Nutritional Facts (Per Serving)
Calories: 450 kcal | Protein: 23 g | Carbohydrates: 58 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 600 mg

A Taste of the Mediterranean: Tubettini with clams and mussels is a testament to the beauty of simple, high-quality ingredients.

Perfect for dinner parties or a cozy family meal, this recipe brings the flavors of Italy’s coastal towns to your table. Buon appetito!