Spaghetti claims and mussels
40 gr of spaghetti
80 gr of clams and mussels (shelled weight)
2 cloves of garlic
40 ml of white wine
a little bit of parsley
10 black olives (to taste)
20 gr capers
24 ml (2 tablespoons) of olive oil
Salt and pepper to taste
Cook the molluscs in a saucepan with water, garlic and diced tomatoes, add the chopped parsley and white wine when they are half cooked.
Bring the water to the boil, add salt, throw in the spaghetti and cook until al dente (about 7 to 8 minutes). Drain them.
Add the pasta to the pan with the ingredients, mix well so that the flavors and flavors can be combined, add salt and pepper (adjust). Serve hot with a sprinkling of freshly chopped parsley.
Good appetite with spaghetti vongole and cozze