Authentic home cooking from Italy, with US measurements. 
Quick Seafood Spaghetti (Thick Spaghetti)
Often, fish markets sell bags of mixed shellfish. Even better, if you're on a boat in clean sea water and can catch them yourself, they'll taste even fresher. For fasolari clams, you'll need to dive about 16 feet (5 meters) deep.
Quick Seafood Spaghetti (Thick Spaghetti)
Often, fish markets sell bags of mixed shellfish. Even better, if you're on a boat in clean sea water and can catch them yourself, they'll taste even fresher. For fasolari clams, you'll need to dive about 16 feet (5 meters) deep.
Open in Cookpad AppSteps
- 1
Purge the caperozzoli and fasolari in salted water; if using seawater, clean the mussels separately.
- 2
Sauté the garlic and parsley stems in olive oil.
- 3
Add the fasolari, then after 1 minute add the caperozzoli, and after another minute add the mussels.
- 4
As soon as the shellfish open, pour in the white wine and let the alcohol evaporate.
- 5
Set the shellfish aside and strain the cooking liquid to remove sand and shell fragments.
- 6
Drain the pasta a couple of minutes before it's fully cooked and finish cooking it in the shellfish liquid. Add the shellfish and chopped parsley. If needed, add some pasta cooking water to keep it from drying out. For the best flavor, do not cook the shellfish any further after they open.
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