![Spaghetti with Mussels, Clams and Shrimp](https://cdn.statically.io/img/www.foodandwine.com/thmb/GFzThVmZu6NWinXJhzdmjrTJ1uE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-spaghetti-with-mussels-clams-and-shrimp-2000-c6f13cdbe6ea4d1fbf1d3d91b8423e40.jpg)
Ingredients
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1/4 cup dry white wine
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2 dozen mussels, scrubbed
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2 dozen littleneck clams, scrubbed
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3 tablespoons extra-virgin olive oil
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8 garlic cloves, minced
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1/2 teaspoon crushed red pepper
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1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
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1 pound spaghetti
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3/4 pound medium shrimp—shelled, deveined and halved crosswise
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Salt and freshly ground black pepper
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2 tablespoons chopped parsley
Directions
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Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
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Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
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Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
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Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
Suggested Pairing
A citrusy, sharp dry white would offer a welcome contrast to the briny mussels and clams. Look for an Italian Pinot Grigio.