Acerca de la Receta
Nestled within the heart of Italy's coastal culinary tradition lies a dish that captures the very essence of the sea: Pasta con le Cozze e Vongole. This sumptuous recipe, a true testament to the country's "cucina povera" or "peasant cooking," marries the earthy delight of pasta with the briny richness of mussels and clams. Enhanced with the aromatic allure of garlic, a splash of white wine, and the sweetness of cherry tomatoes, this dish is a simple yet sophisticated symphony of flavors. Whether you're a seasoned Italian cook or a curious beginner, let this recipe transport you to the sunlit shores of coastal Italy. Prepare to be enchanted!
Ingredientes
400 grams (14 oz) pasta (linguine, spaghetti, or another long shape)
500 grams (1.1 lbs) fresh clams
500 grams (1.1 lbs) fresh mussels
2 cloves garlic, finely sliced
1-2 red chili peppers, finely chopped (optional)
A handful of fresh parsley, chopped
200 ml (6.7 fl oz) white wine
4 tablespoons olive oil
Salt and pepper to taste
1 small can of cherry tomatoes (or use fresh if in season)
Preparación
Preparation of Shellfish: First, clean the mussels by removing the beard and scrubbing the shell. Soak the clams in salted water for about an hour to remove any sand. Rinse both mussels and clams thoroughly under running water.
Cooking the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook until al dente. Reserve a cup of pasta water and then drain the pasta.
Cooking the Mussels and Clams: In a large pan, heat olive oil over medium heat. Add garlic and chili (if using) and sauté until fragrant but not browned.
Add the mussels and clams to the pan. Pour in the white wine. Cover the pan and let the shellfish steam open. This should take about 5-7 minutes. Discard any mussels or clams that do not open.
Once opened, add the cherry tomatoes to the pan and allow them to simmer for a couple of minutes.
Add the drained pasta to the pan with the shellfish. Toss everything together, adding some reserved pasta water if needed to make a light sauce.
Season with salt and pepper, and stir in the fresh parsley.
Serve immediately with a drizzle of olive oil on top.