There are traditional Italian recipes that have become world famous simply because of their restraint, delicacy and, above all, the ability to combine the flavours and aromas of the freshest raw materials, as in this case which will have all lovers of seafood salivating at the prospect. So, we present a lovely recipe for spaghetti with a mussel and clam sauce, a marriage of taste and delicacy that really has no comparison, especially if you make it with garlic and parsley. It is in simple and straightforward recipes like this one that we can truly appreciate our ability to create tasty dishes without the addition of artifices that conceal sloppiness in the selection and preparation of the ingredients. Are you ready for an exciting challenge with a delicious result?
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Put the clams into cold water to soak. Clean the mussels of their beards and any other impurities. Drain the clams and rinse them well. Put the mussels and clams in a pot with high sides with no other ingredients. Cover and heat over a high flame until all the shells are open. Chop the garlic and parsley together and brown gently in a pan with a drizzle of olive oil. Remove the mussels and clams from their shells one by one, discarding those that are still closed and keeping a few of the shells for decoration. Strain the juices from the shellfish pan and add to the frying pan with the seafood and garlic and parsley. Cook the pasta and mix with the sauce.
Rinse the clams and clean the mussels of their beards. Put them all in a saucepan with no other ingredients. Cover and cook for 5 minutes.
Remove all the mollusc meat from the shells one by one and transfer to the frying pan. Keep some shells aside as a garnish. Add the cooking juices from the pan, strained.