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Pasta with Clams and Mussels

Pasta with Clams and Mussels
© Stine Christiansen
Home Food & Drinks Recipes Cooking Pasta with Clams and Mussels

Pasta with Clams and Mussels

Seafood

The delicious juice that clams and mussels release as they cook is as good as their meat. In order not to waste a drop, we boil it down to make a creamy sauce for pasta

Ingredients (4 servings)
1/2 kg mixed mussels and clams
1 kg pasta, preferably linguine
3 handful garlic
2 dried chillies (not too hot)
1 unwaxed lemon
5 twigs parsley
12 cocktail tomatoes
olive oil
  • Finely chop the garlic, cut the chillies into fine rings, grate the lemon zest, pluck the parsley and roughly chop the leaves. Rinse the mussels and clams well under cold running water.
  • Bring a large saucepan of water (unsalted, the sauce will be salty thanks to the mussels) to a boil. Cook the pasta until al dente.
  • Heat the olive oil in a heavy-bottomed saucepan with a lid. Briefly fry the garlic, chilli and lemon zest. Add the tomatoes, mash with a wooden spoon and fry for two minutes.
  • Turn up the heat and add mussels and clams. Close the lid and simmer, shaking occasionally, until most of the clams and mussels have opened, about three to four minutes.
  • Lift the clams and mussels out of the pot with a slotted spoon and set aside for later, discarding any that have not opened. Reduce the liquid in the saucepan until it becomes creamy. Pour in some pasta boiling water with a ladle and reduce again. Repeat several times while the pasta is cooking.
  • Drain the pasta (save a cup of the cooking water) and add to the sauce. Add lemon juice, mussels, clams and parsley and stir everything well until the noodles are coated in a creamy sauce. If necessary, dilute with a little pasta boiling water.
  • Serve immediately in preheated bowls.
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