First, since the clams are alive (otherwise they wouldn't be good), you need to purge them. Place the clams in a bowl with cold tap water and a handful of salt. If they're alive, you'll see bubbles. Occasionally stir them so they open and move, which helps them release any sand.

While the clams are soaking in salted water, clean the mussels by removing the beard from each one. Pull the beard from the pointed end down toward the rounded part. If the shells are dirty, scrape them with the tip of a knife. Discard any broken mussels, as they are not good to eat.

Rinse the mussels and let them drain. Drain the clams in a colander, then rinse them thoroughly with plenty of fresh tap water. Again, discard any broken clams.

Now, bring a large pot of water to a boil for the pasta, seasoning it with coarse salt.

Meanwhile, in a large skillet, heat some extra virgin olive oil with 2 cloves of garlic and red pepper flakes if you like. Once the oil is hot, add the chopped tomatoes, mussels, and clams.

Cover with a lid and wait for the shells to start opening. As soon as they open, add a generous handful of chopped parsley and 1 cup of white wine. Stir everything together, cover again, and let the wine evaporate while the shellfish finish opening.

Once the water boils, add the pasta.

When the pasta is cooked, drain it and add it to the skillet with the shellfish. Turn the heat to medium and toss the pasta so it absorbs the sauce and the flavors of the seafood.

Serve hot, topped with a sprinkle of parsley.

~Dolci pasticci con Emanuela~