Teresa Manca, Palau, Olbia-Tempio
(Yield: 4 servings)
2 pounds clams (scrubbed and cleaned)
4 pounds mussels
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 garlic cloves (minced)
2 sun-dried tomatoes
ΒΌ cup fresh parsley (chopped fine)
1 cup dry white wine
salt and freshly ground pepper
4 small saffron pouches
Pecorino cheese, grated
Bottarga, grated (optional)
1. Place clams and mussels in hot skillet; cook covered until they open (approx. 10 minutes). Discard any clams or mussels that have not opened.
2.Remove meat from shells (reserve a few in their shells) and set aside. Drain liquid through a fine sieve and reserve.
3.Bring large pot of salted water to boil. Add spaghetti and cook until al dente.
4.While pasta is cooking, warm oil in large skillet over medium heat and cook garlic until fragrant (30 seconds). Add reserved liquid, sun-dried tomatoes, parsley, clams, mussels, reserved shells, and wine. Cook until the alcohol has evaporated (approx. 3 minutes).
5.Season to taste. Add saffron and stir well.
6.When pasta is ready, drain and add to saucepan, mixing thoroughly.
Serve with a few of the reserved shells, freshly grated cheese and grated Bottarga (if available).