Daniel Catalaa

Spaghetti alle cozze e vongole


This recipe is for 8 portions

  • Capers
  • Clam juice, 2 cups
  • Clams, fresh, 2 lb
  • Cream, 1/2 pint
  • Garlic, 10 cloves, sliced
  • Lemons, 2 juiced + 3 sliced
  • Mussels, fresh, 2 lb
  • Parmesan cheese, to taste
  • Olive oil, 1/4 cup
  • Onion, chopped, 2 medium
  • Parsley, chopped, from 1 large bunch
  • White wine, 2 cups
  • Spaghetti


  1. Seafood preparation: Clean the clams and mussels under cold running water. Remove beards.
  2. Sauté the Aromatics: Pour the olive oil into a deep pot and warm up on medium heat. Add onion and garlic and sauté until translucent.
  3. Steam seafood: Pour in the wine, the clam juice, the clams, and the mussels. Allow to steam until the shells have opened, about 5 minutes.
  4. Reduce sauce: Pour out the cooking liquid into a large frying pan set to high heat. Reduce the sauce to half the original volume. Add the cream, and continue reducing by half again.
  5. Assemble sauce: Add salt, pepper, lemon juice, capers, and half the parsley to the sauce and remove it from the heat.
  6. Cook pasta: Cook the spaghetti, then drain and mix into sauce.
  7. Plate up: Plate the dish by placing the pasta mixed in with the sauce at the bottom of preheated bowls, then top with an assortment of clams and mussels and a sprinkle of parsley. Parmesan is optional.