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Pasta

Spaghetti with Mussels and Clams

Learn how to make spaghetti with mussels and clams, a Mediterranean classic with a rich, fragrant seafood sauce that tastes of the sea.
Recipe Spaghetti with Mussels and Clams
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 20 minutes
  • Servings for 4 people

Imagine bringing the scent of the sea to your table, winning everyone over at the first bite: with spaghetti with mussels and clams, you’ll turn your dinner into a special occasion without having to book a restaurant. This seafood spaghetti recipe isn’t just a timeless classic, it’s a true journey through the authentic flavors of fresh shellfish, just opened, and the full taste of a mussel and clam sauce made in a few simple steps.

If you’re looking for an easy seafood pasta dish that’s also refined, ideal for sharing on summer evenings or whenever you want to celebrate with the people you love, this is the right choice. You don’t need to be an expert chef to get amazing results: all it takes is a little care in how to cook mussels and clams and how to clean clams for pasta, so you meet every need for flavor and food safety while bringing out the taste of the sea.

The shellfish cook quickly, so you can make quick spaghetti with mussels without giving up an elegant dish, perfect for dinner with friends or to impress guests on the most important occasions. The secret is in the details: choose spaghetti with fresh shellfish, add parsley, garlic, and a drizzle of extra-virgin olive oil… and your dish will speak for itself. Try this pasta with mussel and clam sauce whenever you feel like treating yourself to something special but don’t have much time.

If you love seafood dishes, don’t miss other great recipes like Spaghetti with Clams and Cherry Tomatoes, the classic Spaghetti with Clams, the flavorful Pasta with Clams in Tomato Sauce, or, for those who want richer flavors, the elegant Seafood Linguine. And if you love mussels, don’t forget to try the Spaghetti with Mussels, too.

Ingredients for 4 people

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Method

  1. Pour a drizzle of oil into a skillet and add the chile peppers and garlic. Add the shellfish and cover with a lid until they have opened. Remove the shellfish from the pan, leaving the cooking juices behind, and strain the liquid left in the pan.
    Mussels and clams opening in a covered skillet with garlic and chile
  2. Heat a generous amount of oil in another skillet. Add the garlic, chile peppers, and peeled tomatoes. Crush the tomatoes well and let them cook. Meanwhile, split the mussels open, discarding the empty half shells. When the sauce has reduced, remove the garlic and add the mussels and clams along with a little of the cooking liquid you set aside earlier.
    Mussels and clams added to the tomato sauce in a skillet
  3. Bring a pot of water to a boil, salt it, and cook the spaghetti. Season the sauce with salt only if needed and loosen it with a little of the pasta cooking water. When the spaghetti is cooked, drain it and transfer it straight into the skillet with the sauce. Toss to coat evenly. Chop some parsley and add it to the pan.
    Spaghetti tossed in the mussel and clam sauce with chopped parsley
  4. Plate the spaghetti with mussels and clams and top each serving with a little freshly chopped parsley, a grinding of pepper, and a drizzle of olive oil. Finally, remember to download our App with exclusive content and fewer ads!

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