Creamy pasta with mussels and clams

To prepare the creamy pasta with mussels and clams, start by cleaning the latter. Leave the clams to soak in water and salt for about an hour 1. If you purchase uncleaned mussels, then you can follow our cooking school. Do this under a stream of water by removing the surface impurities and the byssus. Pour the mussels into a saucepan 2 and let them open with the lid: from time to time, shake to open them evenly 3.

In about 5 minutes, they will all be open 4, drain and filter the liquid 5. Repeat the operation for the clams: after draining and rinsing them, toss them into the saucepan 6.

Close and shake from time to time 7. In about 3-4 minutes, they will be open 8, ready to be filtered 9.

Set the liquid aside, and when they have cooled, you can shell them, reserving a few shells for decoration 10. In a saucepan, heat the garlic and parsley stems in a drizzle of oil, pour in the tomato puree 11, rinsing the container 12.

Add the tomato paste 13, stir, and do not add salt 14. It will take about 15 minutes; at the end of cooking, remove the garlic and parsley stems 15.

Then prepare the parsley sauce: add the leaves into a blender cup, add the oil 16, and blend 17 to obtain a smooth sauce 18.

Cook the linguine in boiling but unsalted water and drain into the sauce 1-2 minutes after the halfway time indicated on the package 19. Moisten with the filtered water of mussels and clams 20 and stir continuously 21.

When the pasta is cooked, turn off the heat and add the parsley sauce, mussels, and clams 22, and mix, adding a little pasta water if needed 23. Your creamy pasta with mussels and clams is ready, all that's left is to enjoy it 24.