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
- ΒΌ cup black olives
- to season 1 bayleaf and sprig thyme
To Accompany
- basil to garnish
- 2-3 tblsp capers or caper berries
Method
- Wash the mussels and clams and discard any that are open. Put the pasta on to cook.
- Cook the onion and garlic in 1 tablespoon of oil in a large lidded saucepan until the onion has softened.
- Add the tomatoes, fish stock, olives, bayleaf and thyme and bring to a rapid boil.
- 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.
- 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.
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