Serious Eats: Recipes

Spaghetti with Clams, Mussels, and Tomatoes

[Photographs: Deborah Mele]

Notes: In this particular recipe, I used cherry tomatoes to add flavor, but if fresh, ripe tomatoes are unavailable or out of season, you can substitute chopped canned tomatoes, instead. I would use one (14-ounce) can of chopped tomates for a recipe this size.

I prefer a long pasta shape for this type of sauce, like spaghetti, bucatini, stringozzi (an Umbrian square shaped long pasta), or even a fresh egg pasta such as fettuccine or linguine.

Once your clams and mussels are cooked, discard any that remain tightly sealed: they are not safe to eat.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

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