Recipe Index

Ingredients

• 11¼ oz spaghetti
• 2 lb 3 oz mussels, scrubbed and debearded
• 2 lb 3 oz clams, purged in salted water
• 10½ oz calamari (squid), cleaned and cut into rings
• 8 scampi (langoustines), shell on
• 10½ oz cherry tomatoes, halved
• 4 tbsp extra virgin olive oil
• 1 garlic clove, sliced
• 2 tbsp chopped fresh parsley
• 3 tbsp dry white wine
• 1 tsp fine salt, plus more for the pasta water
• 1/2 tsp black pepper

Method

1. Put the mussels and clams in a large pan with the white wine, cover, and cook over high heat for 3-5 minutes, shaking the pan once, until they open. Lift out the shellfish, strain and reserve the cooking liquid, and discard any that stay shut. Shell most of them, leaving a few in the shell for serving.
2. Bring a large pan of salted water to the boil and cook the spaghetti until 2 minutes short of the packet time. Reserve a cup of the pasta water before draining.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 seconds, then add the calamari and cook for 2 minutes.
4. Add the scampi and cherry tomatoes and cook for 3-4 minutes until the scampi are pink and the tomatoes start to soften. Pour in a ladleful of the reserved shellfish liquid.
5. Add the drained spaghetti to the pan with the mussels and clams. Toss over the heat for 1-2 minutes, adding splashes of pasta water, until the spaghetti is al dente and glossy.
6. Season with salt and black pepper, scatter with parsley, and serve immediately.

Prep: 35 min · Cook: 20 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data