Spaghetti with Clams and Mussels

You can have better-than-restaurant quality pasta with just a few key ingredients. This will be ready in under 30 minutes.
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Lemons & Anchovies


  • 2 pounds combined fresh clams and mussels (soak them in salted water for at least 30 minutes, changing the water once or twice to remove the grit and dirt)
  • 6 cloves garlic sliced
  • 1/3 cup white wine
  • 1/2 - 1/3 cup fruity olive oil plus more for drizzling
  • 1 pound spaghetti or linguine
  • Crushed red pepper
  • Chopped Italian parsley for garnish
  • Salt and pepper to taste


  1. Bring a pot of salted water to a boil and cook pasta until al dente (less than the time indicated in the package).
  2. In a large pan, heat the olive oil over medium heat and add the garlic and crushed red pepper. Cook for 1 - 1 1/2 minutes being careful not to let the garlic get brown. Add the wine and clams, cover the pan and lower the heat to medium-low. Cook for 4-5 minutes until the clam and mussel shells open up. Discard those that don't open. Season with salt and pepper, to taste, then add the cooked pasta. Toss until the pasta is evenly coated with the sauce. Arrange on individual plates, garnish with chopped parsley and add more olive oil if you wish. Serve with lemon wedges.