- 3 tablespoons olive oil
- 2 whole garlic cloves, peeled plus 2 tablespoons minced
- 2 pounds mussels, scrubbed and debearded
- 2 pounds baby clams (littleneck if available), scrubbed
- 1/2 cup white wine
- 1 stick of butter, cut into tablespoons
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper
- 3/4 pound fresh angel hair pasta
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup finely chopped parsley
Bring a pot of salted water up to a boil.
In a large Dutch-oven, heat the olive oil and the garlic cloves over medium-low heat. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels, clams and white wine to the oil. Cover the pan and cook for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open. Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl remove the clams and mussels from the shells, saving a few for garnish. Reserve any liquid that comes from the shells.
Place the pan back on the stove over medium-low heat, and melt the butter with the minced garlic, cook for about 2 minutes. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes. Add the mussels and clams with their liquid back into the pan. Saute for 1 minute and season with salt, pepper and the crushed red pepper. Remove the pasta from the water and drain. Place the pasta directly into the pan.
Remove from the heat and toss the pasta with the mussels and clams. Mound the pasta in the center of an over-sized pasta bowl. Garnish with the clams and mussels in their shells, grated cheese and chopped parsley.