Spaghetti with Clams and Mussels: Spaghetti con Vongole e Cozze

Ingredients

• 1 bunch Italian parsley, leaves finely chopped to yield ¼ cup
• 1 pound spaghetti
• ½ cup white wine
• 1 pound small mussels, scrubbed
• 1 pound Manila clams, scrubbed
• Sea salt and black pepper
• 2 cups canned tomatoes, drained and coarsely chopped
• + 2 more ingredients
• • 4 cloves garlic, sliced
  • ½ cup extra-virgin olive oil

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

View full recipe at SpringPad