Spaghetti ai frutti di mare (seafood spaghetti)

30 minutes ■ Serves 4 ■ EASY

mussels or clams 1kg
garlic 3 fat cloves, finely chopped
red chilli 1 long and mild, deseeded and finely chopped
olive oil
white wine 200ml
pomordorini or small cherry tomatoes 20
pasta 400g, such as spaghetti, linguine or tagliatelle, cooked
flat-leaf parsley small handful, roughly chopped

■ Scrub the shells. Any that don't close, discard. Fry the garlic and chilli in 4 tbsp oil in a large saucepan, until they pick up a little colour. Pour in the wine and reduce until emulsified with oil and thickened. Season.
■ Add the seafood and tomatoes, cover the pan, turn up the heat and cook for about 2 minutes or until the shells have opened. Any that remain closed, discard. Add the drained spaghetti and the parsley to the pan, toss through and serve.

Source:Spaghetti ai frutti di mare (seafood spaghetti)
Spaghetti ai frutti di mare (seafood spaghetti)