Pasta with mussels and clams

By GialloZafferano · 40 min

Ingredients

Instructions

1. Clean the clams by soaking them in salted water for about an hour.
2. Clean the mussels under running water, removing surface impurities and beards. Put them in a saucepan with a lid and open them over heat, shaking now and then, for about 5 minutes until all are open. Drain and strain the liquid.
3. Repeat with the clams: drain, rinse and add them to the pan. Cover and shake now and then until open, about 3 to 4 minutes. Drain and strain the liquid.
4. Set the liquid aside. When the shellfish have cooled, shell them and keep a few shells for decoration.
5. In a saucepan, warm the garlic and parsley stems in a drizzle of oil, add the tomato purée and rinse its container with a little water, then add the tomato paste. Stir and add no salt. Cook for about 15 minutes, then remove the garlic and parsley stems.
6. Blend the parsley leaves with the olive oil until smooth.
7. Cook the linguine in boiling unsalted water and drain it 1 to 2 minutes before the time on the package. Add the pasta to the tomato sauce and moisten with the strained shellfish liquid, stirring constantly.
8. When the pasta is cooked, turn off the heat, add the parsley sauce, mussels and clams, and toss, adding a little pasta water if needed.

Summarized from GialloZafferano's video. Watch it for the details.

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