Spaghetti Con Vongole E Cozze

Ingredients

• Spaghetti (12 ounces)
• Mussels (1 pound, cleaned and debearded)
• Clams (1 pound, cleaned)
• Garlic (4 cloves, minced)
• Olive oil (4 tablespoons)
• White wine (1 cup (dry white wine))
• Cherry tomatoes (1 cup, halved)
• Fresh parsley (1/4 cup, chopped)
• Red pepper flakes (1/2 teaspoon)
• Salt (to taste)
• 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, reserving 1/2 cup of pasta water, and set aside.
2. While the pasta cooks, rinse the clams and mussels under cold water to remove any grit or sand. Discard any clams or mussels that are open or cracked.
3. 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. Be careful not to burn the garlic.
4. Add the clams and mussels to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams and mussels have opened. Discard any clams or mussels that do not open.
5. Remove the clams and mussels from the skillet and set aside. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
6. Return the clams and mussels to the skillet and add the cooked spaghetti, tossing everything together. If the dish seems dry, add some reserved pasta water to create a light sauce.
7. Season with salt and pepper to taste. Sprinkle with chopped parsley and toss again.
8. Serve the spaghetti con Vongole e Cozze hot, garnished with additional parsley for a fresh touch.