Spaghetti Alle Cozze E Vongole

Ingredients

• Salt and pepper - To taste
• Red pepper flakes - 1/2 teaspoon
• Fresh parsley - 1/4 cup, chopped
• Cherry tomatoes - 1 cup, halved
• White wine - 1/2 cup
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Clams - 1 pound, cleaned
• Mussels - 1 pound, cleaned
• Spaghetti - 12 ounces

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook until fragrant.
3. Add the mussels and clams to the skillet, then pour in the white wine. Cover the skillet and cook for about 5 minutes, or until the shells have opened.
4. Remove any unopened shells from the skillet. Add the cherry tomatoes and season with salt and pepper. Cook for an additional 2 minutes.
5. Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce and seafood.
6. Sprinkle with fresh parsley and serve hot.
7. Enjoy your delicious Spaghetti alle Cozze e Vongole!