Pasta with Mussels and Clams (Linguine con Cozze e Vongole)
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Pasta with Mussels and Clams (Linguine con Cozze e Vongole) is an absolute staple in southern Italy. And if you're ever in Italy during June or December you must order it because that's when the mussels are the biggest and tastiest!
This recipe is from our book The Olive Oil Enthusiast, pg. 133
How to Make Pasta with Mussels and Clams (Linguine con Cozze e Vongole)
The most important step in making Pasta with Mussels and Clams (Linguine con Cozze e Vongole) is soaking and cleaning the seafood properly. Clams and mussels are the filters are the oceans so they need to be purged, especially clams. Skipping this step can result in getting sick or ending up with sandy shellfish which is never fun!
Purge the clams by soaking them in salt water. Since most folks don't live by the water this will be done by filling a bowl with salt and adding water which is totally fine. During this process you'll notice the seafood burp as air bubbles rise to the surface, they might even dance a little. These are all good signs.
Make sure to pull the dark beard off the mussels. You can take it off by gently wiggling it back and forth until it loosens and releases. Then clean the shellfish thoroughly before cooking.
When cooking it's important to remove the mussels and clams one by on as they open so they do not overcook. This is done by standing at the stove as they cook and removing them one by one from the pan. This will help ensure that when you add them back to the pasta later they will not be chewy.
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Pasta with Mussels and Clams
Rated 2.0 stars by 4 users
Servings
4
Prep Time
3 hours 5 minutes
Cook Time
20 minutes
Pasta with mussels and clams
Ingredients
- Salt
- 1 lb / 450g fresh mussels
- 1 lb / 450g fresh clams
- 5 1/2 tbsp / 80g extra virgin olive oil
- 3 garlic cloves, smashed
- 6 sprigs parsley, leaves finely chopped and stems left whole
- 1 peperoncino, spicy pepper (optional)
- Freshly ground black pepper
- 3/4 lb / 400g linguine
Directions
- Purge the clams for 3h in water and salt. 35g of salt per liter of water. Use a scale it’s easier. Then rinse them a few times before cooking.
- Clean the mussels removing any seaweed along with the beard (see notes in book). Rinse them well before cooking.
- Bring a large pot of water to a boil.
- In a pan on medium heat add the olive oil, garlic, spicy pepper, and parsley stems. When the garlic is gold remove it and the stems. Then add the clams and mussels along with a ladle of hot water.
- Add freshly cracked black pepper.
- Wait for the shellfish to open then remove each one from the pan and place them in a large bowl. It feels a lot like fishing. We like to use skinny tongs for this since they make it easy to pick through things.
- Once all the shellfish are open cover the bowl with a plate or saran wrap.
- Add the pasta to the water and cook until almost al dente. Reserve 1 cup of pasta water. Note: We usually do not salt the pasta water when making this dish. This is because the shellfish from the Mediterranean tends to be a bit saltier. Taste the shellfish juices. If it’s lacking salt add just a tiny bit to the pasta water.
- In a large pan add the juices from the seafood and bring to high heat. Then add the pasta and stir for two minutes. Add pasta water as needed.
- Once cooked add the mussels, clams, and parsley. Stir and serve!