Mussels, Shrimp and Clam Spaghetti is a dish I make for special occasions. Whether it be for a loved one, a dinner party or get together this dish is perfect. The delicate mussels and clams with the perfectly cooked large shrimp gives the meal body, literally. Add to this a tomato and garlic based sauce boosted with the seafood cooking liquor gives the entire dish so much flavour.
Served as a main dish with garlic bread for a basic yet lovely meal. I normally serve a chilled Pinot Grigio or Rose wine to accompany the dish. They both accentuate the seafood flavours without overpowering them. You can add diced onions to this dish for that extra flavour and texture. Also I add a finely chopped red chilli, along with the garlic, when I want an extra kick of heat. If you don’t wish to incorporate wine in the recipe then lemon juice, vegetable stock or coconut milk are good substitutes.
If your not sure how to cook seafood then this is a dish I would recommend to both a novice and a pro. Mussels, Shrimp and Clam Spaghetti is very simple to follow and take it one step at a time, nothing can go wrong. Most people fail on one part, it needs to be served immediately to experience the flavours as they are meant to be. Please unlike a lot of other pasta dishes, you should not sprinkle cheese over it.
Mussels, Shrimp and Clam Spaghetti
Ingredients
- 24 large mussels cleaned
- 24 medium clams cleaned
- 225 g shrimp large /peel/cleaned
- 60 ml dry white wine quality
- 6 cloves garlic peel/mince
- 453 g spaghetti
- 400 g chopped tomatoes
- 3 tbsp olive oil
- ½ tsp red pepper flakes
- salt to taste
- ground black pepper to taste
- ¼ bunch parsley chopped
Instructions
- Place a medium saucepan over a high heat and add the wine. Once boiling, add the mussels and put the lid on to steam for 2 minutes. After two minutes remove the mussels and discard any that have not opened.60 ml dry white wine, 24 large mussels
- Add the clams to the pan, put the lid back on and steam until they have opened. Transfer the clams to the dish with the mussels until needed.24 medium clams
- Carefully pour the cooking liquid into a glass making sure you leave any grit/sand behind in the pan.
- Wash/Wipe the pan out to remove the grit and place it over a low heat. Add the olive oil and when hot add the garlic. Stir while the garlic flavours the oil for about 2 – 3 minutes. The garlic should brown slightly without getting burnt.3 tbsp olive oil, 6 cloves garlic
- Add the red pepper flakes and the chopped tomatoes and stir together. Stir gently while the sauce starts to thicken and then add the mussel/clam liquor into the pan. Stir in and then leave to simmer and thicken for 5 minutes. You want the sauce to be thick enough to cover the seafood/spaghetti and not all runny.½ tsp red pepper flakes, 400 g chopped tomatoes
- While the sauce is simmering, place a large pan of salted water over a high heat and when boiling, add the spaghetti. Cook the pasta until its al dente (has a little bite).453 g spaghetti
- When the pasta is almost ready, add the shrimp to the simmering sauce and after 1 – 2 minutes the mussels and clams and heat through.225 g shrimp
- Drain the spaghetti, reserving a mug of the starch water. Add the spaghetti the sauce and gently toss to coat.
- Taste and season accordingly with salt and pepper. Serve immediately in prewarmed bowls with a sprinkle of chopped parsley for garnish.salt, ground black pepper, ¼ bunch parsley
