Teresa's Recipes
Spaghetti Alle Cozze e Vongole
Dive into the rich flavors of the Italian coastline with Spaghetti alle Cozze e Vongole, a delightful pasta dish that pairs tender spaghetti with the briny sweetness of mussels and clams. Infused with aromatic garlic, a splash of white wine, and the freshness of cherry tomatoes, this dish is a celebration of the sea, perfect for a cozy dinner or an elegant gathering. Originating from the coastal regions of Italy, particularly Campania, this dish embodies the simplicity and freshness of Italian cuisine, allowing the natural flavors of the seafood to shine.
Ingredients
- 12 ounces Spaghetti
- 1 pound, cleaned and debearded Mussels
- 1 pound, scrubbed Clams
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1/2 teaspoon (adjust to taste) Red pepper flakes
- 1 cup (preferably dry white wine) White wine
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 12g
- Carbs: 55g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- 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.
- 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.
- 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.
- Add the halved cherry tomatoes to the skillet, seasoning with salt and pepper. Cook for an additional 2 minutes, allowing the tomatoes to soften.
- 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.
- Sprinkle the chopped fresh parsley over the top and toss again to combine.
- Serve hot, garnished with additional parsley if desired.
Tips
- For a richer flavor, consider adding a pinch of saffron to the sauce.
- Pair with a crisp white wine like Pinot Grigio to complement the seafood.
- Feel free to add other seafood like shrimp or calamari for added variety.