This classic seafood pasta recipe relies on timing rather than technique. Clams and mussels cook quickly, releasing their juices into the pan to form the base of the sauce, while cherry tomatoes soften just enough to add sweetness without turning everything saucy. Parsley and black pepper finish the dish.

Ingredients

• 400 g spaghetti
• 500 g fresh clams, cleaned
• 500 g black mussels, cleaned and debearded
• 250 g cherry tomatoes, halved
• 3 tbsp olive oil
• 3 cloves garlic, finely sliced
• ½ tsp chilli flakes, optional
• ½ cup dry white wine
• Small handful fresh parsley leaves, chopped
• Freshly ground black pepper
• Salt, to taste

Method

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve ½ cup of the pasta cooking water, then drain.
2. Heat the olive oil in a wide pan over medium heat. Add the garlic and chilli flakes, if using, and cook gently until fragrant.
3. Add the cherry tomatoes and cook for 2 to 3 minutes, just until they begin to soften.
4. Pour in the white wine and bring to a simmer.
5. Add the clams and mussels, cover the pan and cook for 4 to 6 minutes, shaking the pan occasionally, until the shells open.
6. Discard any shellfish that do not open.
7. Add the cooked spaghetti to the pan, along with a splash of reserved pasta water if needed, and toss to coat.
8. Remove from the heat and stir through the parsley.
9. Season with freshly ground black pepper and salt if needed.
10. Serve immediately.