Ingredients per 4 servings
- 1 lb bucatini
- 1 ¾ lb mussels
- 1 ¾ lb clams
- 6 tablespoons extra virgin olive oil
- 1 clove of garlic
- salt and pepper to taste
Carefully, scrape and clean the mussels well with the help of a knife: rinse and place them in a pan with a tablespoon of oil.
Heat the pan and once all the mussels have opened, remove them from the shell and collect them in a small bowl.
Set aside some of the cooking liquid and filter it to remove any impurities.
Rinse and open the clams in a pan in the same way.
Remove the clams from their shells and add to the mussels, being sure to toss out those that seem to have some impurities such as sand or that do not open. Filter and et aside some of the cooking liquid.
Heat a few tablespoons of oil in a pan and add a clove of garlic. After a few seconds, add the cooking liquid that you set aside.
Let it thicken a bit and then add the mussels and clams.
Cook for a few moments, then remove the garlic clove.
In the meantime, cook the bucatini in a large pot of boiling salted water. Drain and toss with the sauce of mussels and clams in the pan over high heat for a minute. You can add a touch of color by adding some “pomodorini”
Mussels and clams are very tasty served alone: therefore, be careful of how much salt you use to cook the pasta. You can add freshly ground black pepper just before serving!