Spaghetti Con Vongole E Cozze

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 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 and cook until fragrant, about 1 minute.
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 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. Toss everything together to coat the pasta in the sauce.
7. Season with salt and pepper to taste. Sprinkle with chopped parsley.
8. Serve the spaghetti con Vongole e Cozze hot, garnished with additional parsley if desired.