A classic Italian pasta filled with seafood — clams, mussels, shrimp — tossed in a garlic, white wine, and parsley sauce. Elegant yet simple.
Ingredients
- 8 oz (≈ 225 g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small red chili (or pinch red pepper flakes), optional
- 1/2 cup dry white wine
- 8 oz (≈ 225 g) mussels, cleaned and debearded
- 8 oz (≈ 225 g) clams, cleaned
- 8 oz (≈ 225 g) shrimp, peeled and deveined
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Juice of ½ lemon (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain, reserving a bit of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic (and chili, if using) and sauté briefly until fragrant (but not browned).
- Pour in the white wine and let it reduce slightly, about 1–2 minutes.
- Add mussels and clams, cover the skillet, and steam until shells open (discard any that don’t). Stir occasionally.
- Add shrimp and cook just until pink, about 2–3 minutes.
- Toss in the cooked spaghetti, stirring to combine with the seafood and sauce. Add a splash of reserved pasta water if needed to loosen sauce.
- Season with salt, pepper, and lemon juice if desired.
- Garnish with chopped parsley and serve immediately.
Tip: Make sure all shellfish are fresh and properly cleaned. Don’t overcook — seafood should stay tender.
