Spaghetti Alle Cozze e Vongole

Ingredients

• Spaghetti (12 ounces)
• Mussels (1 pound, cleaned and debearded)
• Clams (1 pound, scrubbed)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• White wine (1 cup (preferably dry white wine))
• Cherry tomatoes (1 cup, halved)
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Add the cleaned mussels and clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5 minutes, or until the shells have opened. Discard any unopened shells.
4. Add the halved cherry tomatoes to the skillet, seasoning with salt and pepper. Cook for an additional 2 minutes, allowing the tomatoes to soften.
5. Incorporate the cooked spaghetti into the skillet, tossing gently to coat the pasta with the sauce and seafood. If the mixture seems dry, add a splash of reserved pasta water.
6. Sprinkle the chopped fresh parsley over the top and toss again to combine.
7. Serve hot, garnished with additional parsley if desired.