© Rick Poon
Spaghetti with Mussels, Clams and Shrimp
- SERVINGS: 4 TO 6
- 1/4 cup dry white wine
- 2 dozen mussels, scrubbed
- 2 dozen littleneck clams, scrubbed
- 3 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
- 1 pound spaghetti
- 3/4 pound medium shrimp—shelled, deveined and halved crosswise
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
- Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
- Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
- Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
- Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
A citrusy, sharp dry white would offer a welcome contrast to the briny mussels and clams. Look for an Italian Pinot Grigio.