Mussels and clams are inexpensive and they make a great sauce to go with spaghetti. Add more herbs and garlic if you wish. We used Bucatini pasta for this dish.

Ingredients

• 12-14 each mussels and clams
• spaghetti for 4
• 1 onion, peeled and finely chopped
• 1 tblsp minced fresh garlic
• 400 gram can tomatoes (try Italian seasoned)
• 1 cup water or fish stock
• ¼ cup black olives
• to season 1 bayleaf and sprig thyme

To Accompany

• basil to garnish
• 2-3 tblsp capers or caper berries

Method

1. Wash the mussels and clams and discard any that are open. Put the pasta on to cook.
2. Cook the onion and garlic in 1 tablespoon of oil in a large lidded saucepan until the onion has softened.
3. Add the tomatoes, fish stock, olives, bayleaf and thyme and bring to a rapid boil.
4. Add the seafood, cover and simmer for 5-8 minutes until most of the mussels and clams have opened. Discard any that have not. Scatter in the capers and season with pepper.
5. Drain the pasta and quickly toss through the seafood mix. Scatter the top with plenty of chopped basil and serve the Parmesan cheese on the side if wished.