A delicious recipe for seafood spaghetti with shrimp, mussels, clams, and a rich tomato sauce.
- 320 grams of spaghetti
- 250 grams of peeled small shrimp
- 400 grams of mussels
- 250 grams of clams
- 250 grams of crushed tomatoes
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- olive oil
- salt
- pepper
Step 1: Clean the mussels by scraping them with a small knife. Let the clams soak in a bowl of water with salt to release any sand they may have. Peel and chop the onion and garlic. Finely chop the parsley and set aside.
Step 2: Heat a large pan with three tablespoons of olive oil. Fry the garlic for 1 minute and then add the onion. Saut for about 5-6 minutes until it starts to turn golden. Add the crushed tomatoes, a pinch of salt, and saut over medium heat for about 10 minutes. Drain the clams and add them to the sauce along with the mussels. Cover the pan and cook over low heat for about 5 minutes or until they open.
Step 3: Boil a pot of water with a tablespoon of salt. Cook the spaghetti for about 10 minutes. Drain and add to the pan with the sauce. Saut for 1 minute to mix well.
Step 4: To garnish, sprinkle a little parsley on each plate for a touch of color.
Step 5: The trick. If you use clams instead of mussels in this spaghetti recipe, it will be more economical and equally flavorful and satisfying.