Prep 10 mins
Cook 20 mins
This recipe is perfect for lazy evenings when you want something light and tasty.
- 4 lbs mussels (or a combination of both) or 4 lbs clams, cleaned (or a combination of both)
- 4 tablespoons dry white wine
- 1 lb spaghetti
- 4 tablespoons olive oil
- 2 garlic cloves, very finely chopped
- 1 red chili pepper, deseeded and finely chopped
- 8 ounces peeled raw shrimp
- 1 1⁄4 cups tomato sauce
- 2 ounces basil leaves, torn into pieces
- 1 ounce parsley, leaves only, chopped
- salt and pepper
- Place the mussels and/or clams in a saucepan and pour in the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not.
- Strain through a sieve reserving 2/3 cup of the cooking water - not the bottom part where the grit is. Remove the meat from the shells and reserve.
- Meanwhile cook the spaghetti according to pack instructions until al dente.
- While the spaghetti is cooking heat the oil in a heavy based frying pan, add the garlic and chili and saute for 20 secs. Tip in the shrimp and saute for a further minute.
- Pour in the tomato sauce and the reserved cooking liquor. Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through.
- When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined. Serve at once.
Absolutely fabulous recipe and so quick and easy. If a 72 y.o male can do it anyone can. I just made 2 minor changes. I finely diced and onion and sweated it off with the garlic and I used a can of diced tomatoes instead of tomato sauce