Spaghetti with shellfish and white wine sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


500 g (1 lb 2 oz) mussels

1 kg (2 lb 4 oz) clams (vongoles)

400 g (14 oz) fresh spaghetti

2 tablespoons olive oil

4 French shallots, finely chopped

2 garlic cloves, crushed

250 ml (1 cup) dry white wine

3 tablespoons chopped fresh flat-leaf (Italian) parsley


1. Scrub the mussels with a stiff brush and remove any barnacles with a knife. Remove the beards. Discard any mussels or clams that are broken or open ones that do not close when tapped on the work surface. Wash them both thoroughly under cold running water. Cook the pasta in a large saucepan of boiling water until al dente. Drain and keep warm in a large saucepan.

2. Meanwhile, heat the oil in a large saucepan over medium heat and cook the shallots for 4 minutes, or until softened. Add the garlic and cook for a further 1 minute. Pour in the wine, bring to the boil and cook for 2 minutes, or until reduced slightly. Add the clams and mussels, tossing to coat them in the liquid, then cover the pan. Cook, shaking the pan regularly, for about 3 minutes, or until the shells have opened. Discard any clams or mussels that do not open. Toss the clam mixture through the spaghetti, scatter with parsley and transfer to a warmed serving dish. Season and serve with salad and bread.