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Thick spaghetti with Mussels and Clams

di Academia Barilla

Thick spaghetti with Mussels and Clams
40 minutes


First course

Ingredients for 4 people

1 box thick spaghetti
1 pound clams
1 pound mussels
4 tablespoon  extra virgin olive oil
2 cloves garlic
1 teaspoon chili flakes
4 plum tomatoes
1 tablespoon chopped parsley
5 basil leaves
salt and pepper to taste

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Vermicelli Thick Spaghetti 14 ounces

Preparation 15 minutes preparation + 25 minutes cooking
1. Carefully clean the clams and mussels (clean the mussels with a mussel brush) and rinse several times under running water to remove any impurities

2. Heat 4 tablespoons of oil in a pan over medium heat

3. Add 1 garlic clove, peeled and crushed with the blade of a knife, and crumbled hot peppers and brown

4. Add clams and mussels, cover with a lid and cook until open

5. Shake the pan occasionally with rapid wrist movements to flip and mix the contents

6. When the clams and mussels are opened, remove from heat and allow to cool

7. Remove meat from shells

8. Strain and reserve the cooking liquid and keep everything hot

9. Heat the rest of the oil in another pan over medium heat

10. Add the other peeled garlic clove and brown, then add diced tomatoes

11. Cook for 10 minutes

12. Add clams, mussels and strained cooking liquid

13. Cook for 5 more minutes, season with salt and pepper and add chopped parsley and torn basil leaves

14. Meanwhile boil the vermicelli in a large pot of salted water according to package directions

15. Drain and dress with the prepared sauce and serve hot