Summertime Steamer Clams and Mussels Pot
- 18 mussels
- 18 clams
- 2 cloves garlic, minced
- 4 whole stems flat Italian parsley
- 2 slices lemon
- 1/4 cup EVOO
- 1/4 teaspoon red pepper flakes (Optional)
- 1 cup dry white wine
- 1 cup canned San Marzano tomatoes crushed by hand (Optional)
- 1 pound or 500 grams dried linguine or spaghetti
- (If you are making a pasta sauce bring a big pot of well-salted to a boil and cook the pasta.)
- Put the EVOO, garlic (and pepper flakes if using) in a large pot and heat over medium-high heat until the garlic becomes a bit translucent.
- When the oil is starting to sizzle add the mussels, clams, parsley and lemon. Give it all a good stir covering the mussels and clams with the oil and garlic.
- Add the wine (and the tomatoes if using) and bring the broth to a simmer then place a cover tightly on top.
- Check the pot and take out the mussels and clams as they open. Put them in a big bowl.
- When all of the mussels and clams have opened, turn up the heat and reduce the broth a bit. (If making a pasta sauce let it reduce a bit more.)
- To serve as an appetizer just pour the broth over the mussels and clams. Let your guests help themselves. Be sure to put an empty bowl on the table for the empty shells.
- Drizzle with a good finishing EVOO and serve immediately with great bread or true garlic bread for sopping up the juices
If Making Pasta:
- Drain the al dente pasta and finish cooking them in the broth. The pasta will absorb most of the broth.
- Add the mussels and clams along with any juice in the bowl. Mix well with the pasta.
- Serve in a bowl or platter with the mussels and clams scattered on top with a drizzle of a good finishing EVOO.