Since it is time for clam bake, I had a taste for this recipe. I like it very much so I wanted to share it with you.

Serving 4 people

Ingredients
1lb Spaghetti

1lb Mussels

1lb Little Neck Clams

Bunch Parsley

3 cloves Garlic

1 Crushed Hot pepper (optional)

Salt

Pepper

Extra virgin olive oil

Preparation
Clean the clams and mussels very well. I let them soak in ice cold water and I change the water about 3 times. You can also soak them in salt water for about 2 hours or overnight, but keep them in the refrigerator. I like to do this step because I want to make sure that the seafood is free of sand from inside.

Drain the mussels and clams and rinse them

Put them in a pan with a 1/2 cup of water

Add one clove of garlic as a whole with the skin (or like we say in Italy ‘aglio in camicia’), some parsely, salt and pepper to the pan.

Cover the pan and let the mussels and the clams open. Once they are open, turn off the heat and set them aside.

In a pot, boil water for the pasta. Once the water is boiling, add salt and the spaghetti. Cook it for about 7-8 minutes, but ensure that it is aldente.

In another pan, add the extra virgin olive oil, two cloves of non peeled garlic  (or ‘in camicia’), hot red pepper.

Saute it for a minute in low heat.

Add the clams, mussels and the juice from it (without the garlic and parsley) to the extra virgin olive oil.

Stir all very well.

Let it cook for about 5 minutes in medium heat.

Drain the spaghetti and add it to the mussle and the clams. If the sauce is too dry, add the water from the pasta.

Saute it all together for a minute.

Transfer it all to a serving plate and garnish with chopped parsley.

Buon Appettito!