- 1kg mussels, cleaned
- 1kg small clams, cleaned
- 6tbsp olive oil
- 100ml dry white wine
- 2 garlic cloves, finely diced
- 1 small red chilli, chopped (optional)
- 400g linguine
- bunch of flat-leaf parsley, finely chopped
- extra virgin olive oil
For the sauce, put the mussels and clams in a large saucepan with the olive oil, wine, garlic and chilli, if using. Bring to the boil with the lid on then cook for a further 10 minutes before removing from the heat. Discard any mussels that haven’t opened. Remove the meat from the shells (reserving a few for use as a garnish) and keep to one side. Discard the empty shells.
In the base of the pan there will be a sauce made of oil, wine, juices from the shells, garlic and chilli. Keep this warm.
In a separate pan, cook the pasta in plenty of boiling salted water until al dente, about 6-7 minutes. Drain and add the pasta to the sauce. Add salt, lots of pepper and the parsley, along with the shellfish flesh.
Divide between 4 plates, adding a few drops of extra virgin olive oil and the few remaining shell-on mussels. Serve immediately.