Spaghetti Cozze e Vongole (Spaghetti with Mussels and Clams)

Instructions

1. Prepare a large pot of water, generously salted, and set to heat.
2. Heat 2 T of olive oil over medium high in a large, heavy skillet. Add the mussels and cover, cooking until they open (2-3 minutes). Remove them, reserving any liquid, then do the same for the clams. Strain and set aside the liquid. Remove the meat from half the mussels, discarding the shells.
3. In the same pan (now dry) add the other 2 T of oil and heat over medium high. Sauté the garlic for 20-30 second, then add the red pepper and half the parsley for 30 seconds more. Add the cherry tomatoes and a pinch of salt cook for a few minutes.
4. Add the wine and cook for 3 more minutes, crushing the tomatoes with a wooden spoon.
5. In the meantime, add the pasta to the boiling pasta water and cook according to the package directions, but subtracting 2 minutes from the cooking time. Drain the pasta, reserving a bit of the water, then add to the skillet with the reserved shellfish liquid.
6. Cook for 2 more minutes, adding additional water if necessary. Add the rest of the parsley, the clams and mussels, and give a good toss for 30 seconds.
7. Serve with a crisp Italian white wine. Buon appetito!